Spring Smoked Herring Salad on Brown Rice Fusilli


Today was funny, sort of warm and sunny but also cold and windy.

So I made a dish that would suit the weather -- something in between a crisp summer slaw and a roasty winter stew.

To keep the flavors warm and deep, I sauteed the leeks, asparagus, radishes, and beet greens. Then for a springy lift, I tossed that with some fresh baby portabellos, snap peas and snow peas. The dressing is just orange muscat vinegar, some oil from a jar of artichoke hearts, and mustard seed. The lukewarm mixture was nestled on this odd Tinkyada brown rice fusilli that insists on the  packaging it is very forgiving to over-cooking (um, okay). The smoked herring is the funky flavor-forward glue that brings this transitional dinner dish together.


This photo is by Julian and was taken by a real camera, not a phone.