Food from the farmer’s market needs little more than simple preparation. But why does it taste so good? Read on for more information about locally grown foods, the inspiration behind this salad.
Farmer’s market stands are stocked with fresh, local ingredients, often harvested that very morning. The food itself has spent less time traveling than most conventionally grown food that you’ll find at the grocery store. Not only that, but food grown organically, seasonally, and locally equates to more flavor due to their higher quantity of nutrients, made available through their growing medium. Food grown outside of its seasonality window is likely able to do so using GMOs and pesticides, which in turn damages the soil, so that the final product lacks those valuable nutrients. This is why you can taste the difference in a tomato from the farmer’s market and a conventionally grown tomato from a grocery store. This simple salad is all about amplifying the natural flavors that occur in these foods!
For this recipe, I’ve used two types of tomatoes from the SF Ferry Building farmer’s market: Cherokee Purple and Carolina Gold. I came upon these two choices because 1) I’m from South Carolina, so I had to try the Carolina Gold, and 2) I asked the vendor which other tomato he would recommend, and without hesitation, he pointed to the Cherokee Purple. So that was that!
The radicchio and pistachios are also from the farmer’s market. The basil leaves are from my indoor hydroponic garden (which sounds cooler than it is).
This combination of food is infinitely riffable, and could certainly be served with burrata or mozzarella! I didn’t have any on hand, and it was still divine thanks to the quality of the ingredients. The dressing would also swap out nicely with nearly any vinaigrette… the main point being the acidity. And if swapping out the vinaigrette, keep in mind that you want it to have a synergistic effect with the lettuce, so you may want to swap out the lettuce to match the vinaigrette in this scenario. This is essentially a simple salad paired with tomatoes, basil, and roasted nuts.
Here’s how this salad came to be: I started with the star of the show, the tomatoes. From there, I added the basil, because basil and tomatoes are always a winning duo. Then I hand-tossed the radicchio with the lemon-caper dressing in a separate bowl before adding to the plate with the tomatoes and basil. I finished with a topping of pistachios to give a nice hit of fat to the salad.
Ingredients:
- A few handfuls of chopped radicchio
- 1-2 small tomatoes
- A few basil leaves
- Lemon caper dressing*
- Roasted, salted pistachios (optional)
Directions:
- Slice tomatoes and arrange on a plate however you’d like, sprinkle with kosher salt, to taste
- In a bowl, place the few handfuls of radicchio and add a tbsp or so of the vinaigrette, tossing with hands (to ensure each leaf is coated)
- Add radicchio and vinaigrette salad to plate
- Top with sliced or torn basil leaves and the roasted, salted pistachios
- Grind some peppercorns on top
- Serve!
*If you aren’t a subscriber of NYT Cooking you may not be able to access the recipe. It’s essentially as follows: 1 clove garlic, ten grinds of fresh pepper, and 1 tsp of capers, and a little kosher salt. These four ingredients are pounded into a paste using a mortar and pestle. Transfer the paste to a bowl, and stir in ~3 tbsp of lemon juice, and ~5 tbsp of freshly grated parmesan. Then slowly add in about 1/4 cup of olive oil. From there, try with a lettuce leaf, and adjust as needed by adding more lemon, olive oil, capers, cheese, and/or salt. Tinker and try a bit on the leaves after each adjustment until you think, damn! that is a good dressing!
