Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)
Ingredients
- •2 garden cucumbers, peeled, seeded, and cut into 1 cm (½ inch) cubes
- •1 red bell pepper, seeded and cut into 1 cm (½ inch) cubes
- •1 green bell pepper, seeded and cut into 1 cm (½ inch) cubes
- •6 radishes, washed, cut into medium dice
- •6 young spring carrots, washed, cut crosswise into 1 cm (½ inch) pieces
- •4 ramp bulbs (or scallion bulbs), sliced thin
- •226 grams (1 cup) goat milk feta cheese
- •2 lemons
- •15 ml (1 tablespoon) salt
- •Freshly ground pepper to taste
- •255 ml (1½ cups) Harissa Vinaigrette*
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.