This summer, save time in the kitchen and make the most of your farmers market produce with simple, light chopped salads like this farmers market salad with tarragon vinaigrette.
You know that summer has officially arrived when the farmers market is full of fresh, organic produce. The farmers market can be a great source of inspiration, but it can be difficult to decide what to do with all those vegetables. Chopped salads are a great way to combine flavors and incorporate all of the items in your next farmers market haul.
This salad uses sweet snow peas, juicy tomatoes, crisp leeks and creamy potatoes for a combination that is full of flavor and bright colors. Chop the vegetables into small, even pieces and toss in a refreshing herb vinaigrette like this one made with tarragon. Other mixed herbs would be a welcome addition — mint, basil and cilantro quickly come to mind.
The vegetables, tossed in dressing, can be made in advance and refrigerated overnight. Just before serving, pour the chopped produce over dandelion greens for an unexpected peppery bite.
Farmer’s market salad with tarragon vinaigrette
For the vinaigrette:
- 2 tablespoons fresh tarragon leaves
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
For the salad:
- 1/2 pound baby new potatoes
- 1 large leek, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1 generous cup snow peas, thinly sliced
- 4 cups dandelion greens, rinsed and dried
To make the vinaigrette:
- Pulse the tarragon in a blender or food processor until finely chopped.
- Add the white wine vinegar, honey, salt and black pepper and pulse until combined.
- With the blender running, drizzle in the olive oil and blend until smooth.
- Refrigerate until ready to serve.
To make the salad:
- Steam the potatoes until cooked through, about 10 minutes. Set aside to cool. Cut into quarters.
- In a medium mixing bowl, combine the quartered potatoes, leek, tomatoes and snow peas. Drizzle half of the vinaigrette over the vegetables and toss gently to combine. Refrigerate the vegetables and remaining vinaigrette for at least an hour and up to a day.
- Just before serving, spread the dandelion greens on a large serving platter. Gently pour the potatoes, leek, tomatoes and snow peas over the top. Serve with the reserved half of the dressing on the side.
Leeks tend to retain dirt inside their leaves. After thinly slicing the leek, transfer the slices to a bowl of cool water and gently rub them between your palms to release any extra dirt. Strain the leeks well before using.