Pea Tendrils, Salmon, Oven Roasted Potatoes and Bocconcini with Ajvar

This was my main, but I shared. Every Tuesday we try to have our dear friend, V, for dinner. I am not much of a meat eater, so I dressed up a large, soft, pillowy bundle of wobbley, young unripened bocconci cheese from The Italian Centre Store with my own homemade ajvar. I dressed it with some delectable extra virgin olive oil and some black Hawaiian sea salt. So, so, so goood. Then, I took the leftovers from the stone soup salad we created for Cathy’s birthday (yes, in June – I planned to post this before now!) and added some chive flowers and the same dressing and more greens.

I was delighted to find that Edgar Farms was producing pea tendrils this spring. I had craved them since my dinner in Boston at Olives.I could not wait to steam some up with some spring salmon. V would be thrilled. He is a vegetable junkie.

Now this is actually the Thermomix Mousse Salmon with Mango Sauce that I made in my Thermomix. The recipe will follow. It went perfect with the oven roasted potatoes and the pea tendrils. (And the bocconcini that I DID share.) Isn’t this a gorgeous, fresh spring meal? I was thrilled. The boys? Not so much. They really loved the stone soup salad, and the salmon and the potatoes. But the pea tendrils? “What are these curly things that catch in between my teeth? Am I really supposed to eat this? Isn’t it some kind of weed?” Next time, I will prepare such a succulent meal for more discriminating guests. Humph!

Anyway, I was thrilled, and I will be the first in line next spring when the pea tendrils are ready again at the Edgar Farms booth at the City  Market!