Recipes

Summer hearth vegetable salad

The Dabney

Washington
D.C.
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Menu Price: 
$15.00
Yield: 
6 servings
Ingredients: 
6
each
Baby radishes (see note)
6
each
Baby patty pan squash (see note)
6
each
Baby zucchini (see note)
6
each
Baby carrots (see note)
6
each
Baby turnips (see note)
1
c
Fava beans, shucked
1
Lb
Green beans
1
each
Kohlrabi, large
1
Lb
Snap peas
1/2
Lb
Snow peas
3
each
Baby cucumbers
3
each
Peppers
1
each
Bok choy, large
1
each
Fennel head, large
1
each
Tatsoi, large
1
each
Kale or collards, bunch of
1
each
Spring onions or scallions, bunch of
1/2
c
Extra-virgin olive oil
As needed
Salt
As needed
Freshly ground black pepper
2
each
Garlic cloves, minced
2
each
Lemons
2
tsp
Hot sauce
1
each
Chives, bunch of, minced
1
tbs
Benne seed, toasted
As needed
Recipe: 
3
c
Recipe: 
As needed
Leafy green, herb and flower salad (see note)
1

Select as many or as few of each vegetable as desired, gathering enough to place 1 small piece of each on each of 6 plates.

2

Get grill started and create a good bed of coals that produces even heat. Remove top grate so you can cook vegetables directly on coals in shaker basket.

3

Separate vegetables by type into root vegetables, leafy greens and others (green beans, peas, peppers, squash, etc.). For any larger vegetables, like kohlrabi or carrots, cut them into pieces about half the size of a golf ball. Peel or clean any tops or bottoms of vegetables, removing any unwanted stems or skins.

4

Place all root vegetables in a mixing bowl and toss with just enough olive oil to moisten outside. Season with salt and pepper.

5

Place shaker basket over coals until it becomes very hot. Remove it from grill, add vegetables and place back on coals for about 2 to 3 minutes. Shake vegetables in basket, flipping them to other side, and place back on coals for 2 minutes. They should be charred on edges but not over every surface. Remove and place into a large mixing bowl.

6

Repeat process with other groups of vegetables, reducing cooking time by about 1 to 2 minutes depending on type of vegetable. (Leafy greens should be quickly charred on 1 side for about 1 minute.)

7

Add all vegetables to same mixing bowl and toss them together, then season with garlic, lemon juice, hot sauce, chives and benne seed.

8

To serve, lay out 6 plates. Place a spoonful of ricotta on center of each plate. Spoon about 1/2 cup farro salad around ricotta. Divide vegetables evenly among plates and garnish each dish with a handful of herb salad. Drizzle with any remaining olive oil and squeeze a little lemon juice over each.

Notes: 
Note: 

Six baby vegetables can be replaced with 2 normal-size vegetables. For salad, use a combination of greens, herbs and flowers, such as basil, anise hyssop, borage flowers, nasturtium, fennel fronds, arugula, mint and sorrel; wash herbs and remove their stems, then gently toss together to combine.

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