Midday Meals :: Farmer’s Market Salad

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

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

8 comments
  1. Rachel says: May 28, 20099:09 pm

    LOVE your blog, thanks for sharing.

  2. the purcells says: May 29, 20096:11 am

    looks delicious! just discovered your blog and it’s great!

  3. Sarah says: May 29, 200912:16 pm

    I LOVE YOUR BLOG! Inspires me to throw a dinner party! You have such talent – thanks for sharing. Beautiful pictures and beautiful food – I can almost taste it!

  4. lotta says: May 29, 20092:31 pm

    I am so glad I found your blog. Since I am not in NY, and can’t take your classes, I feel that this enables me to take part long-distance. Can’t wait to try many of your recepies – oh and the photography is outstanding too. Cheers.

  5. Annabelle says: May 29, 200910:20 pm

    YUM! That looks delicious! Would love to do one of your clases when I’m in NY this winter!

  6. Thea Coughlin Photography says: May 31, 200912:02 pm

    What a yummiliscious salad!

    Found your blog today and I love it!

  7. Amanda says: May 31, 200910:05 pm

    Like may of the others I have just found your blog – I just love the whole concept. Beautiful photos and recipes. Thank you so much for sharing.

  8. designcuriosities says: June 1, 200911:30 pm

    Beautiful photographs and such a lovely idea!!! My boyfriend and I are venturing to Rhode Island in September … we might just have to swing by Brooklyn for this :)

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