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Recipe Detail Page
Farmer’s Market Salad
Early Summer 2013
Load up on all the best ingredients that your local farmer’s market has to offer including in-season produce, marinated antipasto items, local cheese and cured meats. A simple mix of these items tossed with fresh young greens makes for a delicious and elegant starter or side dish.
Makes 8 servings
⅓ cup (80 mL) white-wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
¼ tsp (1 mL) freshly ground black pepper
⅓ cup (80 mL) olive oil
2 small heads of lettuce such as romaine, red or green leaf lettuce, preferably a mix
½ small bunch mint, gently torn
1 cup (250 mL) blanched fresh fava beans or 1 bunch chopped blanched fresh asparagus(see TIP)
1 cup (250 mL) blanched fresh peas (see TIP)
1 cup (250 mL) marinated mushrooms (optional)
1 cup (250 mL) sun-dried tomatoes packed in oil, patted dry and thinly sliced
1 cup (250 mL) fresh farmer’s market cheese, such as fresh goat’s or cow’s milk cheese, crumbled or local firm cheese such as Chevre Noir, chopped or shaved
4 slices of soppressata or prosciutto, cut into thin strips (optional)
2 cups (500 mL) good-quality croutons or crisps, broken
1 In a small bowl, whisk vinegar with Dijon, sugar and pepper. Slowly whisk in oil. If making ahead, dressing will keep well, covered and refrigerated, for up to 3 days.
2 Gently tear lettuce from its bunch and place in a large bowl with mint. Scatter fava beans, peas, mushrooms and sun-dried tomatoes overtop. Just before serving, drizzle with dressing. Toss to mix. Sprinkle with cheese, meat and croutons. Serve immediately.
Makes 8 servings
TIP Fill a bowl with cold water and ice cubes. Partially fill a pot with water and bring to a boil. Add fava beans, asparagus or peas. When fork-tender, drain, then immediately plunge into ice water. Cool, then drain again. Pat dry.
