While good all summer long, this salad is brilliant with end of summer tomatoes and squash. Here the quickles are made with oregano, but you can use whatever herbs you have to hand. If you have chervil, or marjoram, or thyme, so be it. Use the herbs in the dressing to link to the squash. Feel free to gussy up the salad with a little crumbled goat’s milk cheese and pine nuts.
INGREDIENTS:
6 cups Salanova lettuce, washed and dried, torn into bite-sized pieces
1½-2 cups quickled and drained summer squash (see recipe)
2 cups ripe tomatoes, seeded and diced, cut into ½ inch bits
2 cups New Natives (or other) mixed microgreens
¼ cup, heaping, pepitas untoasted
1 cup Herbed White Balsamic Dressing (see recipe)
Flaky salt and fresh ground pepper
METHOD:
Place the lettuce into a large non-reactive bowl, and drizzle with just enough dressing to moisten it. Add half the tomatoes and toss with the lettuces. Add a little dressing if the salad seems dry.
Distribute amongst four chilled plates.
Add the rest of the tomatoes and the quickled summer squash to the bowl and add a touch of dressing. Toss gently to coat with dressing then place equal amounts on each salad. Add the sprouts to the bowl and run around the inside of the bowl to lightly dress the greens, adding a little dressing if needed. Divide sprouts evenly and place a plouf of dressed greens on each salad. Scatter with pepitas, season with salt and pepper and serve.
Serves: 4
Source: Chef Andrew E Cohen
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