from Harry Rosenblum of The Brooklyn Kitchen
Spring is when the greens come in and we remember why it was worth waiting through the dark months for delicious local produce. A poached egg makes the salad either decadent as a starter or filling as a light meal. Make a bunch of the crispy onion bits, trust me.
Salad #1 [pictured]
+ Mustard Greens
+ Roasted Asparagus
+ Poached Egg
+ Crispy Onion Bits
+ Shaved Pecorino
 The greens are easy, just a brief rinse and they’re ready to go.
 Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.
 Fry minced onion in butter and then roast in oven until dark brown.
 Cut grapefruit into bite sized pieces, remove skin and pith.
 Poach a fresh egg.
 Top all with Pecorino.
Pairing: Brooklyn Pennant Ale ’55
+ Pea Shoots
+ Brooklyn Brine Pickled Fennel Beets
+ Lancaster Chevre
 Rinse the pea shoots.
 Cut the beets into pieces.
 Add chevre.
 Add an egg if you want more protein.
Pairing: Brooklyn East India Pale Ale
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