Now is the perfect time for a seasonal summer recipe. Learning to cook with what is in season will help you to make the most out of local food and minimize the number of items purchased from distant suppliers. Cooking with the seasons is all about flexibility and the spontaneity of working with what’s available. For a bit of inspiration, we asked our team member and chef, Lyndsey Mason, to share a favorite summer recipe that you can prepare tonight.
Farmers Market Salad
A fresh combination of baby lettuce, radish, carrots, pickled red onions, garlic bread crumbs, and yogurt-herb dressing made with products from Squash Blossom Farm, Kasota Hydroponics, Waterwheel Gardens, Hangar Bread, Silver Oaks Creamery.
Seasonal Summer Recipe Ingredients
Salad Components
- 1lb. mixed greens
- 1 bunch radishes
- 1 bunch carrots
Pickled Onions
- 2 large red onions
- 2 cup red wine vinegar
- 1 cup water
- ½ cup sugar
- 1 pinch kosher salt
Dressing
- 1 cup plain yogurt
- 1 bunch cilantro
- 1 bunch mint
- 1 bunch basil
- 1 bunch flat leaf/ Italian parsley
- 1 Tbl. honey
- 1 egg
- 2 Tbl. dijon mustard
- ½ cup apple cider vinegar
- 2 Tbl. lemon juice
- ½-1 cup avocado or olive oil
- salt and pepper
Garlic Bread Crumbs
- 1/2 loaf day old sourdough bread
- 3 Tbl. olive oil
- 3 Tbl. minced garlic
- 2 Tbl. chopped Italian parsley
- alt and pepper
Seasonal Farmers Market Salad Directions
Dressing
Add egg, vinegar, minced garlic, lemon juice, zest, honey, one small pinch of salt & pepper to a food processor equipped with a cutting blade or to a blender. Pulse or blend until ingredients are mixed. Let sit for 5 minutes to allow garlic to mellow in Lemon Juice. Add chopped herbs and process/ blend until smooth. While running the food processor or blender on medium/ high speed slowly add oil so as to not allow dressing to separate. Add yogurt and pulse/ blend until just combined. Adjust seasoning as necessary. Add cold water if too thick. Store in an airtight container in the refrigerator until ready to use.
Pickled Red Onions
Thinly slice onions using a mandolin or knife. Place onion slices into a heat proof container or jar. Combine red wine vinegar, water sugar, & salt in a small medium pan. Heat to boil or until sugar is dissolved. Whisk and pour over onions. Allow onions to pickle overnight in the refrigerator. Store leftover onions in an airtight container for up to 1 month.
Garlic Bread Crumbs
Preheat the oven to 450°F. In a large mixing bowl, toss bread with olive oil, minced garlic, salt, pepper, and parsley. Transfer to a half sheet pan and place in the oven. Toast Bread for 10-13 minutes or until golden brown. Allow bread to cool fully before pulsing in the food processor or blender.
Salad
Thinly slice radishes. Peel and thinly slice carrots. In a large serving bowl toss greens, carrots, radishes, pickled onions, and dressing. Top with bread crumbs & Serve. Add crumbled Eden Creamery goat feta or shaved Evan’s Farmstead Manchego style cheese.