As a salad, soup, side, or star of your meal, this springtime vegetable shines in recipes ... is balanced by bright pickled ramps and rich roasted hazelnuts. Cinzia Merli, proprietor of Le ...

Serve it with pot roasted lamb. For the salsa verde, add all ingredients into a blender. Pulse to form a rustic green sauce. Adjust seasoning with salt and pepper and lemon juice as needed. Set aside.

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...