August 12

From Origins Farm

  • Arugula
  • French Breakfast Radishes
  • Sungold tomatoes

From Tomten Farm

  • Nicola potatoes

From Manakintowne Specialty Growers

  • Red Swan snap beans

From Malcom's Market Garden ia the local Food Hub

  • Sugar Cube Melons



For the dressing

  • 1 clove garlic
  • Kosher salt, to taste
  • 1⁄3 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste

For the salad

  • 1 lb. small new potatoes, boiled until tender
  • 6 oz. yellow baby beets, boiled until tender, peeled
  • 6 oz. red baby beets, boiled until tender, peeled
  • 8 oz. haricot verts, blanched
  • 12 oz. cherry tomatoes, halved
  • 1⁄2 cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 8 salt-packed anchovies, rinsed and drained
  • 4 hard-boiled eggs, halved lengthwise
  • 1 small cucumber, thinly sliced
  • 3 (4-oz.) cans high-quality oil-packed tuna, drained
  • 1⁄2 cup loosely packed basil leaves, to garnish
  • 1⁄4 cup thinly sliced scallions, to garnish

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.




1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.