Farmer's Salad Recipe from Chef Martschenko of South End

Nicholas Martschenko, Owner and Executive chef of South End in New Canaan will be the guest chef @ The Westport Farmers' Market on Thursday, July 17th. Nick will demo and serve up (yes!) a beautiful locally sourced Farmers' Salad complete with a fried duck egg from Farah’s Farm in Wilton, CT.

You can find the complete recipe for Chef Martschenko's Farmers' Salad below. 

Nick has worked alongside Chef/Owner Tom Colicchio at the famed Gramercy Tavern in in NYC, as well as i Trulli also in New York City and Solaia in CT.  Over the past two years, Nick has poured his heart and soul into South End in New Canaan, a lively modern tavern, South End’s food is approachable, flavor-filled and delicious. The New York Times gave South End a “Very Good” rating in a March 2014 review for delivering a “stimulating gustatory experience.”

Farmers Salad By Chef Nick Martschenko of South End Restaurant

Makes 4 Portions

This is one of my favorite seasonal recipes that we offer at South End in the late spring and early summer.  These simple few ingredients pack a bright crisp punch of flavor sourced from three of our local farmers.  Farah’s Farm, Sport Hill Farm, and Gilberties Farm all within 10 miles of our restaurant.   

For Vegetables: (Sport Hill Farm, Easton, CT)

1/2# yellow wax beans

½# green beans

1 bunch breakfast radish

8oz frisee greens

Bring a large pot of salted water to a boil over high heat.  Cook the vegetables in the water for about 5 minutes or until they are tender.  Drain the beans, rinse them under cold water.  Place the beans in a bowl.

Thinly slice the radishes, add the frisee greens and chilled beans to the bowl.  

For the Walnut Pesto:

Combine the walnuts and walnut oil in a food processor and pulse until you have a coarse paste.  Season the walnut paste with salt and pepper.

For the Duck Egg: (Farah’s Farm, Wilton, CT)

4 duck eggs

1 cup panko breadcrumbs, pulsed in food processor

½ cup flour

2 eggs (for egg wash)

Place eggs in a medium pot.  Fill the pot with cold water, covering eggs by an inch.  Set over medium-high heat, and bring to a boil.  Turn off heat, cover and let stand 2 minutes.  Remove the shell from the eggs.  

Dredge the eggs in flour.  Next dip the eggs in egg wash.  Finally coat in the panko bread crumbs.  Fry the breaded duck eggs in a medium heavy bottomed pot in olive oil at 350F until golden brown.  Approximately 2-3 minutes.  

Putting it all together:

Herbs: (Gilberties Herb Farm)

1 oz chervil pluches

1 oz shungiku

In a large bowl, combine all the vegetables, frisee, walnut paste, lemon juice and fresh herbs.  Divide the vegetables among 4 plates, top with fried egg and drizzle with olive oil.