When you have a fabulous farmer’s market such as the one at Union Square Greenmarket, sometimes you have to make it your life’s mission to celebrate all of its myriad possibilities.
This is a variant of this salad that I made back in January.
The ingredients in the version pictured above consist of Russian Banana fingerling potatoes, zucchini, bottarga (dried mullet roe), garlic, red chile pepper flakes, scallions, salmon roe, extra-virgin olive oil and lemon juice. The potatoes and zucchini were cooked first in lightly salted water, then finished in garlic and chile-infused olive oil that had a teaspoon of bottarga stirred in prior to adding the vegetables. Salmon roe, scallions and lemon juice to finish.
Young yellow onions
Insalata di cremini, otherwise known to some as cremini mushroom salad.
In a small bowl, whisk together lemon juice, extra-virgin olive oil, sea salt, black pepper and minced Italian parsley. Stir in thinly sliced cremini mushrooms (or can be other types of mushrooms, like oyster mushrooms and shiitakes). Let sit for 5 minutes, then spoon mushrooms atop arugula leaves. Top with shaved Parmigiano-Reggiano cheese and serve at once.
Time: About 15 minutes, including prep.