Farmers Market Salad at St. Francis Evolves as Summer Progresses

St. Francis Farmer's Mkt Salad.jpg
Courtesy of St. Francis
Farmers Market Salad at St. Francis
Sure, lots of people say they ascribe to the farm-to-table movement, and why wouldn't they? It's become a journalistic catchphrase, as well as a PR and marketing tool.

Then again, some chefs -- Aaron Chamberlin of St. Francis, for one -- actually walk the talk, buying local, seasonal, and organic as much as the budget allows and incorporating the season's best and brightest produce in ways that make customers say, "Wow! I forgot how unbelievably good a tomato -- or fresh corn, or whatever -- could be!"

His new Farmers Market Salad typifies what Chamberlin is all about. It's a simple (and simply gorgeous) construct of base ingredients, with ever-changing additions and deletions as produce comes in or goes out of season.

Lightly dressed in Sauvignon Blanc vinaigrette, it's a real showstopper.

The beans give it a little heft, the pickled onion and red-vein sorrel a little tang, the purslane a touch of bitterness, and the tomatoes a burst of sweetness and juice.

Here's the breakdown:

The base ingredients are:

Green beans, McClendon's Select
Yellow wax beans
White beans, McClendon's Select
Red onion (pickled), McClendon's Select
Campari Tomato, McClendon's Select
Parsley, Maya Dailey
Celery Leaf

The additions at the moment are:

Red Vein Sorrel, Two Wash Ranch
Purslane, Maya Dailey
Shiso Leaf, Two Wash Ranch
Heirloom tomatoes, Crooked Sky Farms

Additions for the future might be:

Radish, squash, cucumber, turnip, okra, and corn

I look forward to trying a new rendition of it -- so good with Chamberlin's crusty, hearth-baked bread -- as we get deeper into summer.

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Location Info

St. Francis

111 E. Camelback Road, Phoenix, AZ

Category: Restaurant

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