Recipe :: Spring Greens with Crispy Potatoes, Herbs & Asparagus



On this beautiful Spring day in New York City, I stopped by the Greenmarket. Flowers everywhere, fresh herbs, loads of ramps, and the first of asparagus is here. I was so happy to see everything green and a new variety of veggies to explore. Today I was intrigued by all the greens. A new one I had never heard of, chickweed. Read more about chickweed below. Using my usual mesclun mix from one of my favorite farmers. Baby Mizuna and Mustard greens with the addition of Sorrel. Love greens! So happy your back :) Variety again yipee!




Upland Cress is also called Winter Cress, or Creasy Greens in the South. It is an easy to grow cut-and-grow again crop. The plant grows to about 4-6" tall with mildly peppery leaves. Harvest at any stage from micro-size to full maturity. Leaves, shoots, and flower buds are all delicious.


Fresh chickweed is very nutritious—it contains vitamin C and protein—and is a great addition to a spring salad. Traditionally, the herb was considered soothing to irritated mucous membranes, and the dried herb was made into teas for coughs and hoarseness.

Forms commonly used: Fresh herb, dried herb, capsules, tinctures and teas.


This recipe is not designed to be followed spot on. Its about trying new greens, ones that are seasonal and not very common. Depending on where you live and what is available. Also the addition of fresh herbs is very complimentary.


1 bunch of upland cress (any kind of watercress would be fine)
1 handful of chickweed
1/4 pound of high quality mesclun mix (baby mizuna & mustard greens, sorrel)
1/2 pound of roseval fingerling potatoes (a reddish color fingerling, any fingerling would be fine)
fresh herbs (I used oregano)
1 bunch of asparagus
red wine vinegar
olive oil
sea salt and pepper
parmesan (your favorite cheese)


Wash all your greens well and place in a salad bowl. Blanch asparagus in simmering salted water for 1-2 minutes. Shock into an ice water bath to stop the cooking process and bring out their vibrant green color. I added homemade crispy potatoes. Using a mandolin I thinly sliced fingerling potatoes. In a large pan on med-high heat, add oil. Add potatoes in small batches so they are evenly distributed in pan. Fry till crispy and season with sea salt. Dress greens with about 2 teaspoons red wine vinegar and 4 teaspoons olive oil. Season with salt and pepper to taste. Fan asparagus on the salad or chop into bit size pieces. Top with shaved parmesan and the crispy potatoes. Very simple but the greens are so flavorful they dont need much :)



  1. Gorgeous photos Nicole! This dish sounds right up my alley!

  2. I love having choice in produce again- we have waited long enough. Lovely Photos Nicole, I can't wait to see you photographic interpretation on the coming seasons bounty!

  3. beautiful spring greens! i get so many in my csa box or at the farmers market here in san diego..i dont even know their names. I just eat them :)

    chickweed, i have had it, now i know what it is. and thanks for the 411 and stats on it!

    the photos, as usual...beautiful!

  4. This looks delicious - I love the little shavings of parmesan. I imagine this would also be delicious with goat's cheese or blue cheeses. Your photos are gorgeous. I love trying new greens as well - it's really refreshing.

  5. Nicole, the photos are stunning; great food styling. And I love the simplicity of your recipes.

  6. Amazing photos. They make me hungry. Very hungry.

  7. I'm in love with that red flowery bowl! love it!!!!

  8. Would love to try chickweed (sabes el nombre en Español de casualidad?) sounds so intriguing (and pretty), it looks a little bit like fresh thyme.

  9. @ Heidi the translator say "Alsine" pero no se. :)

  10. wow! your photographs are beyond amazing! I am definitely going to try this sometime. Que bueno que hablas español! Aqui tienes una nueva seguidora.



  11. information is very interesting and actual. thank you



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