The Chef

Restaurants

Meals

Drinks

Restaurants›River and Woods›The Farmers Market Recipe

The Farmers Market Recipe

Name: River and Woods The Farmers Market Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: California
Ingredients: 6 cups Esoterra mixed greens (or mixed spring greens); 1 cup Heirloom cherry tomatoes, halved; 0.5 cup Cucumber, peeled if desired and thinly sliced; 0.5 cup Blanched baby carrots or shaved full-size carrot; 1 cup Seasonal fruit (e.g., sliced strawberries, diced peaches or diced apples); 2 tablespoons Fresh herbs (a mix of basil and tarragon or parsley), chopped; 4 ounces Yoder Farm goat cheese (or soft chèvre), crumbled; 0.25 cup Toasted chopped walnuts or toasted pumpkin seeds (pepitas); 0.25 cup Microgreens or extra herb sprigs (optional); 1 cup Chickpea (garbanzo bean) flour; 3 cups Water; 4 tablespoons Extra-virgin olive oil (plus 2 tbs for frying if pan-frying); 0.5 teaspoon Garlic powder; 1 teaspoon Fine sea salt; 0.5 teaspoon Freshly ground black pepper; 1 teaspoon Fresh thyme leaves (optional); 0.5 cup Extra-virgin olive oil; 2 tablespoons Honey (or maple syrup to keep vegan); 3 tablespoons Apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon Poppy seeds; 1 tablespoon Shallot, finely minced; 0.5 teaspoon Salt; 0.25 teaspoon Freshly ground black pepper

Inspired by River and Woods

Time1h 30m

Serves4

Esoterra mixed greens, selection of Boulder area seasonal vegetables, fruit, Yoder Farm goat cheese, chickpea panisse, honey-poppyseed vinaigretteGF · VG · DF OPT

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base & Produce

6 cups Esoterra mixed greens (or mixed spring greens)

1 cup Heirloom cherry tomatoes, halved

1/2 cup Cucumber, peeled if desired and thinly sliced

1/2 cup Blanched baby carrots or shaved full-size carrot

1 cup Seasonal fruit (e.g., sliced strawberries, diced peaches or diced apples)

2 tablespoons Fresh herbs (a mix of basil and tarragon or parsley), chopped

Cheese & Garnish

4 ounces Yoder Farm goat cheese (or soft chèvre), crumbled

1/4 cup Toasted chopped walnuts or toasted pumpkin seeds (pepitas)

1/4 cup Microgreens or extra herb sprigs (optional)

Chickpea Panisse (GF, DF optional)

1 cup Chickpea (garbanzo bean) flour

3 cups Water

4 tablespoons Extra-virgin olive oil (plus 2 tbs for frying if pan-frying)

1/2 teaspoon Watkins garlic powder

1 teaspoon Fine sea salt

1/2 teaspoon Freshly ground black pepper

1 teaspoon Fresh thyme leaves (optional)

Honey-Poppyseed Vinaigrette (GF, VG with maple syrup)

1/2 cup Extra-virgin olive oil

2 tablespoons Honey (or maple syrup to keep vegan)

3 tablespoons Apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon Poppy seeds

1 tablespoon Shallot, finely minced

1/2 teaspoon Celtic sea salt

1/4 teaspoon Freshly ground black pepper

Method

Chickpea Panisse (make first, can be served warm or at room temp)

Cook batter

Whisk the chickpea flour with 3 cups cold water in a medium saucepan until completely smooth and lump-free. Add 2 tablespoons olive oil, garlic powder, salt, pepper and thyme. Place over medium heat and cook, whisking constantly, until the mixture thickens and pulls away from the sides of the pan into a dense, smooth polenta-like mass (8–10 minutes).

Set and cool

Transfer the cooked mixture into an oiled shallow dish or small baking pan (about 8x8-inch) and spread to about 1/2-inch thickness. Smooth the top and allow to cool to room temperature, then refrigerate for at least 1 hour (or up to 24 hours) until fully set.

Finish panisse

When set, turn the slab onto a cutting board and cut into 12 rectangles or rounds. For a crispy exterior: heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and fry the pieces 2–3 minutes per side until golden and crisp. Alternatively, brush with oil and roast on a sheet pan at 425°F (220°C) for 12–15 minutes, flipping halfway, until crisped. Keep warm or serve at room temperature on salads.

Honey-Poppyseed Vinaigrette

In a jar or small bowl combine apple cider vinegar, honey (or maple syrup), Dijon mustard, minced shallot, poppy seeds, salt and pepper. Whisk until blended. Slowly stream in the 1/2 cup olive oil while whisking (or tighten jar lid and shake vigorously) until the dressing emulsifies. Taste and adjust salt, acidity (add more vinegar) or sweetness as desired. Refrigerate up to 5 days; bring to room temperature and shake before using.

Salad Assembly

Prepare produce: wash and thoroughly spin-dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber, and either shave or slice the carrots into matchsticks. Slice or dice the seasonal fruit into bite-sized pieces. Chop the fresh herbs.

Toss greens and produce: in a large bowl combine the mixed greens, cherry tomatoes, cucumber, carrots, fruit and chopped herbs. Lightly toss together to distribute ingredients evenly.

Dress the salad: start by drizzling about 2 to 3 tablespoons of the honey-poppyseed vinaigrette over the salad for 4 servings. Gently toss to coat. Add more dressing as needed to taste (approximately 3–4 tablespoons total per 4 servings is typical).

Plate and finish: divide the dressed salad among 4 plates or bowls. Crumble about 1 ounce of Yoder Farm goat cheese over each portion (total 4 oz). Arrange 3 panisse pieces on each salad (or cut smaller to scatter). Sprinkle toasted walnuts or pepitas across salads and top with microgreens or herb sprigs for garnish. Finish with a light grind of black pepper and an extra tiny drizzle of olive oil if desired.