Every season brings an abundance of beauty, joy, and newness. The Farmer’s Market is my go-to for all things fresh and delicious. I know it can be more expensive than your local Whole Foods, Trader Joe’s or supermarket but the rewards are endless. If you balance out your weekly purchases and only buy what you will consume in that particular week it for sure pays off to choose local, organic and experience the delight of getting to know the local farmers that travel up to 3 hours to share their passion with you. In New York the various selection of lettuces available makes me crave salads more than ever. This past mid-July Saturday greeted me with more farmers than a normal day due to summer being a huge harvest season with so much to offer. Being overwhelmed this past Saturday with all the vendors I slowly walked the market taking in what everyone was offering. So excited with the fresh garlic, and agrétti (known as a sexy wild Italian weed). So inspired with my bountiful market basket my culinary creative mind was on fire.

RÉCIPÉ for 2
Ingredients
Dijon mustard
Olive oil
2 cloves of garlic
1 lemon
Fresh Tarragon – optional
Fresh dill – a wonderful finishing garnish to the salad
I can of Sardines drained
Tuna – canned or jarred – I prefer tuna in water vs olive oil
1 tablespoon drained capers
1 red onion sliced thinly
3 cups of fresh baby lettuce – red leaf, little gem, green bib, micro arugula  Wash and chop lightly – I love a variety of each
1 can Organic cannellini beans rinsed
1 slice of fresh organic sourdough bread – optional

First – prepare 2-3 hard-boiled eggs. (I use a copper pot and place the eggs in water. Bring to a boil, turn off heat and cover for 8 minutes. Remove eggs into a bowl with ice water for 5 minutes to stop the cooking process.  Remove eggs from ice water and set aside. Once cooled, peel off shell and slice.

Sardines – I like to drain the sardines and sear on medium heat in cast iron pan to make crispy. The best sardines I have found were at Eataly (you can also find them online)

Sourdough bread – I like to add it to the cast iron pan the sardines were in and cook till crispy on both sides. Remove and slice into 1” pieces

Dressing – makes 1 cup – a little extra for another salad
1/4 cup of Dijon mustard – I am in love with Fallot (Can be found at Sur La Table or online)
3/4 cup of good virgin olive oil
2 cloves of fresh garlic
1/4 cup fresh lemon juice
Salt & pepper to taste
1 tablespoon fresh tarragon – optional

Put all ingredients in a blender and blend until creamy…add salt & pepper

Preparing the Salad –
In a large bowl add lettuce, beans, tuna, capers, and onion toss and add in dressing…a little at a time so it is lightly coated.
Place salad in two bowls and top each with sardines, sliced egg, dill, crispy bread and a few olives if desired.

Bon appétit