Farmers Market Salad
This salad is about using what’s fresh and grown near you.
1 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
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.
You can make this using any white fish or salmon fillets. It’s incredibly quick to cook, and really good to give the kids for dinner.
This recipe is adapted from my “Spanish Mama,” Julia Ruiz Blanco. Basically, this method calls for “poaching” shrimp in olive oil made fragrant with garlic and a bit of chili, and then just barely browning them.