How’s your summer going? Mine was seeming rather BLAH until a new farmer’s market set up shop on the blustery blocks of my hood. What can I say, it just makes me feel super San Franciscan to traipse over with my reusable shopping bags and Square purchase seasonal organic veggies and free range meats from my local farmers, and see photos of the goats whom I am to thank for my afternoon cheese snack. And, so what if I want to wash it all down with a mason jar of fresh El Diablo juice?!
I was summoned for a baby dinner and offered to bring a salad. Here was the scene:
You know, babies just hanging out. Giving toe-fives and sucking breast. Even the bundt cakes were for babies or something:
green bean, corn, tomato and farro salad
summer haul done right
2 lbs of green beans, trimmed and cut into the bite sizes
3 ears of corn, cut from the cob
2 large tomatoes or a few small ones
1 cup of farro
handful of cilantro
handful of basil
2 cloves of garlic
1/4 c. champagne vinegar
1/3 c. good olive oil
1 tsp. dijon mustard
Cook the farro and cool. Blanch the green beans for a couple minutes and plunge into an ice bath; drain. Blanch the corn for a minute and plunge into an ice bath; drain.
Toss green beans, corn and farro together in large bowl. Chop the tomatoes into bite-sized pieces and add to bowl. Chop the cilantro and basil roughly, then add to the bowl.
To make the dressing, smash garlic cloves and place into a small mixing bowl. Add vinegar, olive oil, mustard, lots of salt and pepper and whisk until emulsified.
30 minutes prior to serving, pour the dressing over salad and mix well. Serves 8.