Celebrate Summer Recipe

June 29, 2022

Celebrate the Season All Summer Long!

Conner Smith can be found at the Fox & Wolf Stand #39 at Market. He fills his stand to the brim each week with USDA-certified organic produce, eggs, and farm flowers from a generational farm in Pine Grove started by his great-grandparents in 1900.

Our Mystery Market Chef created a summer salad inspired by two Fox & Wolf farm offerings. The dish combines incredible flavor, lovely textures, and delightful eye appeal. It is also super simple to make for a summer salad that will enhance any meal. Enjoy the full recipe for Pea Shoot Salad with Asian Dressing

INGREDIENTS

Dressing:

Amounts to taste:

•      Cilantro, finely chopped

•      Fresh Mint leaves, finely chopped

•      Fresh Ginger, peeled and grated

•      Fresh Garlic, grated

Measured ingredients:

•      3 Tbsp Sesame oil

•      2 Tbsp Soy Sauce

•      1-1/2 tsp Brown sugar

•      2 tsp Rice vinegar

Salad base:

•      Pea Shoots, at least 2 cups/serving

•      Cucumber, thinly sliced

•      Radishes, very thinly sliced

•      Sliced almonds, toasted and divided

•      Edible flowers

EQUIPMENT:

•      One small bowl for dressing

•      Whisk

•      One large bowl for salad

•      Very sharp small knife or a mandolin for slicing

•      Baking sheet

INSTRUCTIONS:

•      Gather your ingredients

•      Gather your equipment

•      preheat oven to 325F

•      While oven is preheating, combine the ingredients for the dressing into a small bowl and whisk to combine then set aside.

•      Spread the sliced almonds on your baking sheet in a single layer and toast in the oven until slightly browned (be watchful because they go from browned to burned very quickly about 7-10 minutes depending upon your oven}

•      Slice the cucumbers and the radishes and add them to the salad bowl.

•      Add the Pea shoots to the bowl.

•      Add half of the toasted almonds to the bowl.

•      Combine the dressing with the salad and toss the coat all of the ingredients.

•      When ready to serve, sprinkle some of the remaining toasted almonds and some edible flowers on each serving.