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A Fresh Market Salad for Hot Summer Days

Posted By brosbottom On July 24, 2014 @ 9:57 am In Food News | 4 Comments

Market Salad with Fresh Peas, Radishes, and Melon

Lemon dressing
2 tbsp fresh lemon juice
1/2 tsp red wine vinegar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup olive oil

2 heads Belgian endive
1 small ripe cantaloupe (see note)
6 radishes, trimmed and sliced very thinly
1 cup fresh shelled green peas (about 1 lb. in the pods-see note)
7 to 8 cups loosely packed greens such as baby romaine or a mixture like mesclun
Kosher salt and freshly ground black pepper
One 6-oz wedge firm chèvre (Gouda, sharp white cheddar, Parmesan would also work.)

1. For the dressing place lemon juice, vinegar, mustard, 1/2 teaspoon salt, and several grinds of pepper in a small bowl. Whisk to combine, and then whisk in the olive oil. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2. Pull 12 leaves from the Belgian endives (save extra for another use). Halve the cantaloupe and scoop out the seeds. Cut twelve 1/2 to 3/4 inch-thick wedges from the two halves. (Save extra for another use.) You can leave the skin on the melon or cut it off.

3. Place the endive leaves, melon wedges, peas, and radishes in a large bowl and toss gently with half of the dressing. Marinate 3 to 4 minutes. In another bowl toss the lettuce greens in just enough of the remaining dressing to coat lightly, and season with salt and pepper. (You might have some dressing left over; save for another use.) Mound the greens among 4 shallow soup or pasta bowls. Stand 3 melon wedges and 3 endives leaves around the greens in each bowl. Scatter peas and radishes over the greens, and season the mixture with salt and pepper. Garnish each salad generously with shaved cheese. Serve immediately. Serves 4.

Note: When buying peas in the their shells, buy the freshest available for the best, sweetest taste. When buying a cantaloupe, push in on the stem end; when ripe it should give to the touch, and there should be a sweet smell as well.

Copyright Betty Rosbottom 2014


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