Chef Arik Bensimon of le Farm embraces the summer growing season with this simple recipe inspired by a recent trip to the local farmers' market. Thinly shaved vegetables with varying weights and texture are drizzled with a light take on a classic Caesar dressing. (You'll want to save this recipe for use year round.) Chef Bensimon has left off the quantities on the main ingredients as there are no wrong answers here, and he recommends any raw vegetable that is to your liking as the summer harvest rotates through. Enjoy this wonderful Summer Market Salad Recipe from le Farm.
le Farm's Summer Market Salad Recipe
Shaved cabbage (Feel free to thinly chop with knife)
Shaved raddish (Mandolin slicer recommended, or cut into thin strips)
Shaved summer squash
Shaved Romanesco or regular cauliflower
1 Tbsp Chervil
1 Tbsp Chopped chive
Shaved Parmesan cheese to taste
2 salt packed anchovies
2 clove garlic
2 teaspoon Dijon mustard
Juice of 1 lemon
1 teaspoon vinegar
1 cup olive oil
Wash the salt off the anchovies, de-bone and chop roughly.
In a blender add the anchovy, garlic, lemon juice, and vinegar and mustard blend all and emulsify with the oil season with salt and pepper.
Drizzle dressing over raw vegetables salad, and sprinkle with the shaved Parmesan Cheese.