Green City Farmers Market : Summer Bean Salad

July 21, 2013 (CHICAGO)

Beth Eccles, owner of Green Acres Farm in North Judson, Indiana, and Jason Hammel, Chef and owner of Lula Café in Logan Square and >Nightwood in Pilsen, came into our ABC7 studio to tell us about the market and show a great recipe for a summer bean salad.

The Chicago Green City Market
May through end of October
every Wednesday and Saturday
7 a.m. to 1 p.m.

Peggy Notebaert Nature Museum
2430 N. Cannon Dr.
Lincoln Park

The Chicago Green City Market's outdoor market is located at the south end of Lincoln Park between Clark and Stockton Drive (approximately 1790 N. Clark).
Admission: FREE

Chef Jason's Recipe: Summer bean salad with sungold tomatoes, market herbs, smoked trout, and goat cheese dressing
Adapted from Lula
Serves Four

½ lb. mixed pole beans, yellow, green, haricot vert, etc.
2 patty pan squash, sliced on mandolin
2 radishes, sliced on mandolin
¼ C sungold tomatoes, cut in half
¼ lb. mixed fresh herbs
3 oz smoked trout, picked
2T extra virgin olive oil
2t red wine vinegar

Goat cheese dressing:
1 shallot, chopped
1 t Dijon mustard
1.5 t cider vin
2 T honey
1/2 C sour cream
1/2 C buttermilk
1 C goat cheese

For the beans:
Heat a large pot of water to a rolling boil.
Add a healthy dose of salt.
Blanch string beans for 30 seconds and transfer to ice water bath.
Slice on the bias.

To compose salad:
Toss beans, squash, radish, and sungold tomatoes with a pinch of good quality salt and the olive oil and vinegar.
Add herbs and smoked trout.
Toss again.
Place in bowl and drizzle goat cheese dressing over the top.

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