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Agriculture

Farmers Markets on Wheels

Courtesy photo
Rachel Forrest

Rachel Forrest

Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.

Coban Salad

Coban salad Stock photo

Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)

Preparation

When you’re ready to serve the salads, toss all the ingredients except the vinaigrette in a large mixing bowl. On each plate, pour 44 ml (1½ ounces) of the vinaigrette (go lighter for anyone who might object to the heat in the dressing) and spread it out. Divide the salad ingredients evenly among the plates and serve right away.

Harissa Vinaigrette

Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)

Preparation

Combine the first five ingredients in the bowl of a blender. Puree until smooth. Add the walnut oil all at once and puree until combined. With the motor running, add the grapeseed oil in a slow and steady stream until the mixture thickens and becomes smooth. Season to taste and serve with Coban Salad.