Summer Farmer's Market Salad

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READY IN: 2hrs
Recipe by HopeJohnJP

I love summer farmer's market season, when colors and fragrances are vivid and immediate. Everything just plain tastes BETTER when it was picked earlier that day! I like to cook and refrigerate some of the more labor-intensive fresh veggies right after I get them, which makes for quick and easy salad assembly as needed!

Ingredients Nutrition

Directions

  1. Preheat oven to 425°. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Refrigerate until cold. Slough skins off of beets and dice.
  2. Meanwhile, hull peas, discarding hulls. Rinse peas well and then steam until bright green, about 5 minutes. Refrigerate until cold.
  3. Heat corn oil in a wide skillet until water flicked into it sizzles. Cut the tortillas in half and then slice them into strips. When the oil is hot, fry the tortilla strips in batches, turning occasionally. When they are golden, remove them to paper towels to drain. Season with salt and pepper and leave at room temperature. Allow oil to cool completely and then discard.
  4. Slice scallions, both white and green parts, and chill.
  5. Wash and spin lettuce. When dry, tear into bite size pieces and keep cold.
  6. Peel and mince garlic into a 1 cup container. Juice the lime and one of the oranges and add juice to garlic. Add olive oil to near the 1 cup line and whisk until well blended. N.B. Put the whisk in the container and roll the handle between your hands as if you were warming them before a fire. Season to taste with salt, pepper, and Tabasco or other spicy seasoning. Chill.
  7. Peel and section the remaining orange, cutting away any pith or clinging skin. Cut each section into thirds or into a dice to match the beets.
  8. Assemble in a large salad bowl, adding the lettuce, the beets, the bright green peas, the scallions, and the sectioned orange. (Hope's note: we also had some leftover refrigerated grilled garlic scapes that I sliced like the scallion). Crumble the goat cheese over (omit for vegans) and top with tortilla crisps. Serve with citrus vinaigrette.

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