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Restaurants›DRAFT + TABLE›Farmstand Salad (v) Recipe

Farmstand Salad (v) Recipe

Inspired by DRAFT + TABLE

Time30m

Serves2

A bed of leafy greens with goat cheese, fresh strawberries, blueberries, farm fresh cucumber, Roma tomato, hardboiled egg + house made croutons with a white balsamic dressing.

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Ingredients

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Salad

6 cups mixed leafy greens (spring mix, baby spinach, arugula)

3 oz Goat cheese, crumbled

1 cup strawberries, hulled and quartered

1/2 cup blueberries, rinsed

1/2 cup farm cucumber (or English cucumber), thinly sliced

1 each Roma tomato, seeded and diced

2 each large eggs (for hardboiling)

1 cup house-made croutons (recipe below)

1 tbs fresh chives or basil, thinly sliced (optional garnish)

1/2 tsp coarse salt

1/4 tsp freshly ground black pepper

House-made Croutons

2 cups day-old baguette or rustic bread, cut into 3/4" cubes

2 tbs extra-virgin olive oil

1 tsp Garlic, minced

1/2 tsp Dried oregano

1/4 tsp fine sea salt

White Balsamic Dressing

3 tbs white balsamic vinegar

6 tbs extra-virgin olive oil

1 tsp Dijon mustard

1 tsp Honey

1 tbs shallot, very finely minced

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp water (to thin if needed)

Method

House-made Croutons

Prepare and bake croutons

Preheat oven to 375°F (190°C). In a medium bowl toss the bread cubes with 2 tablespoons olive oil, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano and 1/4 teaspoon sea salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Cool on the pan; set aside.

Hardboiled Eggs

Cook and peel eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and cut each egg in half lengthwise. Keep chilled until assembly.

White Balsamic Dressing

Make dressing

In a small bowl or jar combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon minced shallot and 1/2 teaspoon minced garlic. Whisk or shake to combine. Slowly stream in 6 tablespoons olive oil while whisking until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. If the dressing is too thick, whisk in up to 1 teaspoon water to reach desired consistency. Taste and adjust seasoning if necessary.

Salad Assembly

Prep produce

Rinse and dry the mixed greens thoroughly in a salad spinner or with paper towels. Hull and quarter the strawberries, rinse the blueberries, slice the cucumber thinly, and seed and dice the Roma tomato. Crumble the goat cheese into small pieces.

Toss and dress

In a large salad bowl place the 6 cups of mixed greens. Add the sliced cucumber, diced Roma tomato, quartered strawberries and blueberries. Drizzle about 3–4 tablespoons of the white balsamic dressing over the salad (reserve extra dressing for guests). Gently toss the salad to coat the greens evenly without crushing the fruit.

Plate and finish

Divide the dressed greens among 2 dinner plates (serves 2). Arrange the halved hardboiled eggs on top, sprinkle crumbled goat cheese over the salad, and scatter the house-made croutons. Garnish with sliced chives or basil, and finish with a light grind of fresh black pepper and a pinch (about 1/4–1/2 teaspoon total) of coarse salt distributed between the plates. Serve immediately with remaining dressing on the side.