Thank you for all of the amazing responses thus far ! We have decide to start another column on our blog called Midday Meals...easy, fresh ideas for snacks & lunches at home. For our first dish...a farmer's market salad. Casey and I paid a visit to the union square farmer's market & were inspired to make this wonderful salad with market greens, baby purple potatoes, spring onions, shitake mushrooms & pecorino. mmmm- tell us what you think !
scroll down for the full recipe below.... photo by Karen Mordechai
Casey's tips....Greens: We found this lovely mizuna and baby greens at the farmer's market but you can make this salad with any greens. Something with a bite is nice; arugula, watercress , etc. Potatoes: Always start potatoes in cold water when boiling. It helps them to cook evenly. Purple potato skin tends to be a little bitter. We left it on but if you'd like to take it off, after they've finished cooking, peel the skin off with a paring knife. It should come off pretty easily. Make sure you do it while they are still warm so they can soak up the dressing. Mushrooms: Always clean mushrooms by brushing with a damp paper or kitchen towel. Don't rinse under water. They will be rubbery after cooking.
Farmers Market Salad For 4
Salad 4 cups of mixed baby greens 2 cups mizuna 1 bunch spring onions- white part only 12-15 shitake mushrooms 1/2 lb baby purple potatoes 1 lemon a good hunk of pecorino lemon dijon vinaigrette- see recipe below
Boil potatoes until just fork tender. Cut in half while they are still warm and toss with 2-3 tbl of the vinaigrette. Set aside. Cut the roots off of the onions but leave the core in tact. You want the onions to hold while roasting. Cut the stems off of the mushrooms. Toss the onions and mushrooms with some olive oil and kosher salt. Roast on a baking sheet (onions should be cut side down) at 350 degrees for 15-20 min. In the meantime, coat a pan with a little olive oil. Cut lemons into thin slices, removing any seeds. Saut? on medium heat, 3-4 minutes per side until caramelized. Toss all of the greens with a little dressing and pile on plate. Scatter dressed potatoes, onions and shitakes, and caramelized lemons. Shave some pecorino over the top. Finish with a little extra dressing if desired.
Copyright © 2009 by Casey Solomon
Lemon Dijon Vinaigrette 1/2 shallot- finely diced juice of half of a lemon 2 tbl good Dijon mustard 1/2 c good olive oil salt and pepper to taste
Whisk shallot, mustard and lemon juice together. Slowly stream in olive oil, whisking constantly. Finish with salt and pepper. You can also do this in a blender. This will keep for 4-5 days in the fridge.
Recipe courtesy of Casey Solomon for Sunday Suppers