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Martha Stewart Member
Rating: Unrated
05/12/2012
Such a great use of spring vegetables left over in the fridge. Yum!
Back to Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil
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Gallery
Read the full recipe after the video.
salmon-tartine-mslb7124.jpg
Ingredients
For the Basil Oil
Sea salt
1 cup packed fresh basil leaves
1/2 cup olive oil
For the Ricotta Spread
3/4 cup whole-milk ricotta cheese
Sea salt and pepper
3 pink radishes, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon sherry-wine vinegar
For the Tartines
Sea salt
1/4 cup shelled fava beans
1/4 cup fresh peas
12 thin spears asparagus
4 slices country bread, toasted
1/2 cup watercress leaves
4 small smoked-salmon slices
Fleur de sel, for serving
Gallery
Read the full recipe after the video.
salmon-tartine-mslb7124.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
salmon-tartine-mslb7124.jpg
salmon-tartine-mslb7124.jpg
Ingredients
Ingredients
Sea salt
1 cup packed fresh basil leaves
1/2 cup olive oil
3/4 cup whole-milk ricotta cheese
Sea salt and pepper
3 pink radishes, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon sherry-wine vinegar
Sea salt
1/4 cup shelled fava beans
1/4 cup fresh peas
12 thin spears asparagus
4 slices country bread, toasted
1/2 cup watercress leaves
4 small smoked-salmon slices
Fleur de sel, for serving
Directions
Make the basil oil: Bring a large pot of salted water to a boil over high heat. Add basil leaves and cook for 15 seconds. Drain and rinse under cold running water; squeeze out excess water. Coarsely chop basil and transfer to the jar of a blender or bowl of a food processor; add olive oil and blend until smooth. Strain through a fine mesh sieve and use immediately or transfer to an airtight container and keep refrigerated for up to 3 days.
Make the ricotta spread: Place ricotta in a medium bowl and beat with a fork to make smooth; season with salt and pepper. Stir in radishes, dill, vinegar, and 1 tablespoon basil oil; set aside.
Make the tartines: Bring a large pot of water to a boil. Generously salt water and add fava beans and cook for 1 minute. Drain and cool under cold running water. Peel fava beans and set aside. Add peas and asparagus to boiling water; cook for 1 minute and drain. Cool under cold running water, pat dry, and set aside.
Spread each slice of toast with ricotta spread. Top with watercress and salmon. Top salmon with asparagus, peas, and fava beans. Drizzle with basil oil and season with a pinch of fleur de sel. Serve.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
05/12/2012
Such a great use of spring vegetables left over in the fridge. Yum!
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
05/12/2012
Such a great use of spring vegetables left over in the fridge. Yum!
Martha Stewart Member
Rating: Unrated
05/12/2012
Such a great use of spring vegetables left over in the fridge. Yum!
Rating: Unrated
All Reviews for Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
