Summer hearth vegetable salad
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.
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.
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.
Place all root vegetables in a mixing bowl and toss with just enough olive oil to moisten outside. Season with salt and pepper.
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.
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.)
Add all vegetables to same mixing bowl and toss them together, then season with garlic, lemon juice, hot sauce, chives and benne seed.
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.
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.