Farmers Market SaladThis salad is about using what’s fresh and grown near you.
1. Combine all the lettuces together in a large serving bowl.
2. Arrange the onion, carrots, peas, fava beans and radishes on top.
3. In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
4. Drizzle dressing over the salad and serve.makes 41 small head leafy, green lettuce, washed and dried and torn into bite-sized pieces,
1/2 bunch watercress, stems discarded, leaves torn into bite-sized pieces,
1/2 bunch arugula, stems discarded, leaves torn into bite-sized pieces,
1 large purple spring onion, thinly sliced on the bias,
a small handful baby carrots, peeled and boiled for 1 1/2 minutes,
1/2 cup shelled English peas,
1/2 cup prepared fava beans (remove the whole beans from the large pods, blanch them and then peel the beans from their shells),
a small handful radishes, cut into small wedges.
For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...