Farmers Market Salad at St. Francis Evolves as Summer Progresses
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.
Courtesy of St. Francis Farmers Market Salad at St. Francis
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
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.