The Hermit’s Truly Locavore Salad from Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart

Morning Glory Farm, Edgartown, MA on Martha’s Vineyard

Get an in-depth look behind the scenes at Morning Glory Farm in Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart hosted by Steven Raichlen, where he buys the ingredients for this mouth-watering summer salad.

The Hermit’s Truly Locavore Salad

Serves 4 to 6.

1 bunch sorrel (see below)

1 bunch borage (see below)2 bunches upland cress or watercress

8 ounces wild or fresh asparagus, trimmed (buy the slenderest stalks you can find)

8 ounces Jerusalem artichokes, scrubbed

1 ramp (see below), trimmed and cut in half lengthwise, or 1 clove garlic, cut in half widthwise

1/4 cup dried blueberries

1/4 cup dried cranberries2 tablespoons hazelnut oil

2 tablespoons maple syrup

1 to 2 tablespoons cider vinegar

Sea salt and freshly ground black pepper

4 nasturtium flowers

The Hermit’s Truly Locavore Salad

Pick through the sorrel and borage, discarding any tough leaves or blemished stems. Remove any large stems from the watercress. Wash the greens if needed and spin dry.Trim the tough bottoms off the asparagus. Cut the asparagus stalks sharply on the diagonal into 2-inch pieces. Cut the Jerusalem artichokes into paper-thin slices using a mandoline, a food processor fitted with a slicing blade, or a chef’s knife.

Rub a large salad bowl (the Hermit uses a wooden one) with the cut ramp or garlic. Add the greens, asparagus, Jerusalem artichokes, blueberries, and cranberries, but do not toss. The salad can be made several hours ahead to this stage, covered with a wet paper towel and refrigerated.

Shortly before serving, drizzle the hazelnut oil, maple syrup, and vinegar over the salad, but don’t toss until you’re ready to serve it. Gently toss the salad, adding salt and pepper taste: The salad should be highly seasoned.

Transfer the salad to four plates and garnish each with a nasturtium flower.

Note:  Sorrel is an herb that looks like spinach and tastes like lemon juice. Borage is a leafy herb that tastes like a cross between cucumber and celery. Upland cress is a small leafed peppery cousin of watercress. Jerusalem artichokes are tubers in the sunflower family that taste like artichoke hearts. Ramps are a sort of wild green onion (in season in springtime) with a flavor suggestive of garlic, scallion, and leek. Look for all of these vegetables at gourmet shops and natural foods markets with a good produce section, or order them on line from a company like Melissa’s (www.melissas.com). Hazelnut oil is available at most gourmet shops. If unavailable, substitute walnut oil or a good extra virgin olive oil.

© Steven Raichlen, 2012.   All rights reserved.

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