Farmers Market Recipe

Wash and thoroughly dry all salad greens and herbs. Tear larger leaves (basil) into bite-sized pieces. Place mixed greens and chopped romaine in a large salad bowl and set aside.

Thinly slice radishes, halve cherry tomatoes, thinly slice cucumber, and shave or julienne carrots. Add each to the bowl with greens or put in separate small bowls to assemble later.

If using fresh corn, remove kernels from the cob. If corn is raw and you prefer sweeter flavor, sauté kernels in 1 tsp olive oil over medium heat for 3–4 minutes until bright and slightly charred; cool. Add corn to the salad bowl.

Blanch green beans: bring a small pot of salted water to a boil, add green beans for 1–2 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking. Drain and cut into 1-inch pieces; add to the bowl. Halve snap peas and add them.

Grill or roast zucchini: toss slices with 1 tsp olive oil and a pinch of salt, grill on medium-high 2 minutes per side or roast at 425°F (220°C) for 8–10 minutes until lightly browned. Cool and add to salad.

Slice peach or nectarine into thin wedges. Dice avocado just before assembly to prevent excessive browning; toss avocado in a small bowl with 1/2 tsp lemon juice to slow oxidation if not assembling immediately.

Whisk Dressing

In a small bowl or jar, combine apple cider or white balsamic vinegar, Dijon mustard, honey (or maple), minced shallot, lemon zest, sea salt and black pepper. Whisk or shake to combine.

Slowly whisk in extra-virgin olive oil in a steady stream until emulsified. Taste and adjust seasoning—add more honey for sweetness, more vinegar for brightness, or a pinch more salt. Set dressing aside.

Add blanched green beans, corn, snap peas, grilled zucchini, sliced peaches, radishes, cucumbers, carrots and cherry tomatoes to the bowl with the greens and romaine. Toss gently to combine.

Add torn basil and chiffonaded mint (if using). Gently fold in diced avocado and crumbled goat cheese or feta so they remain in visible clusters rather than completely distributed.

Pour about two-thirds of the dressing over the salad and gently toss again to coat. Add more dressing to taste — you may not need all of it.

Transfer salad to a serving platter or leave in the bowl. Scatter toasted walnuts or pecans over the top, drizzle with the optional extra olive oil, and sprinkle flaky sea salt and an additional 1 tablespoon fresh lemon juice over the salad for brightness.

Serve immediately. Leftovers: keep dressing separate and store salad components in an airtight container in the refrigerator for up to 2 days; toss just before serving.