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Spring is here, the weather outside is awesome, and I got some dogs that need a walkin', so I'm going to keep this as short and sweet as possible.
Here's a game: Go up to any chefs and ask them what their favorite season of the year is. Chances are "Spring. Right now," is the answer. Why is that? Well, they might get all poetic and claim that it's because of what spring represents—those first shoots of tender life that burst forth through the ground after the long, cold winter and all that.
But here's the truth: Chefs love spring because it makes their job easier.
Sure, winter's great, and a good chef'll be able to coax flavor out of those cellared parsnips or overgrown leeks, but it takes an awful lot of work to do so. Spring is just about the complete opposite. You want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up.
My favorite way to do it? Blanching. A bit of knife work, a quick bath in well-salted boiling water, a cool down in an ice bath, and a few sparingly applied aromatics and seasonings, and you've got the essence of spring in a perfect, simple salad.
A poached egg doesn't hurt either.