I gathered up and headed out to one of our favourite Summer Farmer’s Markets.
We have an old fashioned farm here in the city and every Tuesday most of the organic vendors within a 200Km radius lay out their wares. The food is fresh and I’ve learned the hard way that you don’t want to delay as the good stuff goes quickly.
Today was no exception, especially when seeking out something new to try. It was hot, very hot today and the call of the city splash pad down the path only reminded me how to me, today marks the eve of the summer’s turn. Harvest moons and browning grasses, routines to the local pool has become regular almost making us take this treasured season for granted.
We’ve “U-Picked until our fingers turned a brilliant scarlet and explored every local summer market’s offerings. We’ve found tried and discovered many new things and people at this and the other city markets.
Perhaps it’s the heat or just general indecisiveness but upon returning home, I chose to whip up a salad with a couple of my newest discoveries. Fresh and crisp, this is a bright flavour combination that would be great for serving to guests.
DAIKON & FENNEL SALAD
1/2 Daikon Radish
1/4 Fennel Bulb
1/4 Small Red Cabbage
1 Cup Pea Shoots
2 Red Grapefruits
Peel and segment the grapefruit, set aside. Reserve the skin and membrane to extract and reserve the juice.
Peel then continue to slice the daikon with a vegetable peeler or mandolin for paper thin slices.
Slice the fennel as thinly as possible then slice again into matchsticks.
Slice the cabbage as thinly as possible and trim the stems of the pea shoots.
Toss everything but the grapefruit and set aside.
GRAPEFRUIT POPPYSEED VINEGRETTE
1/4 Cup Grapefruit juice
1/3 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Poppy Seeds
1/4 teaspoon Dijon Mustard
1/4 teaspoon Sugar
pinch of salt to taste
Combine everything and whisk with an immersion blender.
Taste and adjust seasoning, if necessary.
To assemble the salad, take approximately 1/4 of the tossed mixture and place it into a bowl add 1/4 of the reserved grapefruit segments and using your fingers, toss the salad with about 1 tablespoon of the vinegrette. Plate and repeat; serving immediately.