Ingredients Jump to Instructions ↓

  1. 2 tablespoons white-wine vinegar

  2. 1 teaspoon Dijon mustard

  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  4. 8 ounces fresh cranberry beans, shelled (1 cup)

  5. Coarse salt and freshly ground pepper

  6. 2 ears of corn, shucked and halved

  7. Vegetable oil, for frying

  8. 1/4 cup cornmeal

  9. 1/4 cup all-purpose flour

  10. 4 ounces small okra, stems removed, halved lengthwise and quartered if large

  11. 1 ounce (2 1/2 cups) lamb's quarter

  12. 1 ounce (2 cups) baby spinach

  13. 1/2 cup fresh basil, leaves torn if large

Instructions Jump to Ingredients ↑

  1. « » Make the vinaigrette: Whisk together vinegar and mustard in a medium bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

  2. Make the salad: Place beans in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer until beans are tender, about 15 minutes. Season water generously with salt. Using a slotted spoon, transfer beans to vinaigrette. Toss to coat. Let cool.

  3. Meanwhile, return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Transfer to a plate, and let stand until cool enough to handle. Using a serrated knife, remove kernels. Transfer to beans, and toss.

  4. Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, and add to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okra until golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate. Season with salt and pepper.

  5. Arrange lamb's quarter, spinach, and basil on a platter. Spoon corn and cranberry beans on top. Add fried okra.


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