In the South, spring arrives overnight. It teases with an occasional warming breeze, the shock of color in the early daffodil and the vibrant iris, or with the crowd at opening day of your local farmers market. After all the hints and flirtations, however, it comes one morning and it is fleeting. In spring, we want everything fresh, young, and barely cooked. Delicate pea shoots and the first ripe tomatoes are like jewels to be treasured.
half of one leek
4 radishes
half pint heirloom cherry tomatoes
4 dried figs
1/2 Tbsp. extra virgin olive oil
salt and white pepper to taste
half of one lemon, juiced
handful pea shoots, roughly chopped
Trim the dark green tops off the leek. Clean thoroughly and thinly slice. Shave radishes thin using a mandoline, and julienne half of them. Quarter the tomatoes and figs. Toss together with lemon juice, olive oil and salt and pepper to taste. Top with pea shoots.
Serve with warm crusty bread.
