Katie Trant suggested a recipe that I've adapted to my taste by marinating in a dressing and topping with toasted sesame seeds, adding ingredients from Glade Road Growing's farm share for week of June 16 (which is expected to include: sugar snap peas, napa cabbage, summer squash, garlic scapes, and lettuce.
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Serves 6
1. The night prior or at least two hours before serving, cover one pound of garbanzo beans in cold water and bring to a boil in a heavy bottomed lidded pot.. Rinse on bring to a boil a second time and simmer for 5 minutes and then leave to soak for at least an hour or overnight. Rinse again , cover with water, boil, then simmer until soft. Rinse in cool water. This will make about 6 cups of beans. You will use half of them for this salad and reserve the rest in a covered jar in the refrigerator to make hummus.
2. In a seasoned cast iron skillet toast at least 2 tablespoons of raw whole sesame seeds until they brown and start to pop. If you toast more than you need you can store them in a covered jar in the refrigerator and use to make hummus or as a garnish for salads, soups and entrees.
3. Wash and prep the following vegetables:
1 head of Napa thinly chopped
3 medium carrots, grated
3 stalks of celery thinly cut on the diagonal
1 bunch garlic scapes thinly sliced
1/2 # sugar snap peas thinly cut on the diagonal
1 cup of radishes or salad turnips thinly sliced and then cut into half moons (optional)
1 tablespoon of ginger root, finely chopped
1 cup of coarsely chopped cilantro
4. In the bottom of a large salad or mixing bowl, to make dressing, whisk together with ginger root:
1 tablespoon of maple syrup or demerara sugar
1 1/2 teaspoons toasted sesame oil
1 tablespoon of miso paste
1/4 cup of your favorite vinegar
1/8 teaspoon of red pepper flakes
5. Cut 2 lemons or limes cut into wedges for garnish
6. Add veggies, sesame seeds and garbanzo beans and toss to coat. Let marinate in refrigerator for at least 1/2 hour to combine flavors.
7. Divide among six bowls, top with citrus wedges and serve chilled.
Week 3 share by Michael Sutphin.
