BY KRISTIN CELESTE SHROEGER
---- — This simple, seasonal and sensational summer salad can easily be adapted with your garden’s bounty. This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm, Murray’s and locally produced products from Food for Thought and Black Star Farms.
Garden’s bounty salad with verjus honey mustard dressing
Farm fresh local eggs
Local cherry honey mustard
Local wild star thistle honey
Homemade scallion infused olive oil
Farm fresh local cucumber
Farm fresh local radish
Farm fresh local carrots
Farm fresh local cauliflower
Farm fresh local leek
Farm fresh local basil
Farm fresh local mizuna
Farm fresh local lettuce
Ingredient Notes: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may be substituted for the infused olive oil used in this recipe.
Steam one or two eggs per salad for eight minutes in a covered medium metal sauce pan fitted with a metal steamer basket. Flip eggs to the other side, cover the pan and steam for eight minutes. Cool steamed eggs in ice cold water for five minutes, peel eggs and cut in half.
In a glass jar, mix three tablespoons cherry honey mustard, three tablespoons honey, two tablespoons verjus, one tablespoon scallion infused olive oil and season to taste with salt and pepper.
Using a spiral slicer, slice one cup of cucumber per salad into long ribbons, 1/2 cup of radish per salad and 1/4 cup of carrots per salad. Per salad, remove 1/4 cup cauliflower florets, slice one tablespoon leek whites and mince one tablespoon basil.
Plate one cup mizuna, one cup lettuce, cucumber, radish, cauliflower and carrots per salad. Place one or two eggs in each salad, sprinkle with leeks and basil. Serve salad drizzled with one tablespoon verjus honey mustard dressing and a dash of sea salt.
Kristin Celeste Shroeger of Traverse City is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.