Farm Salad

Preparation Stage

Chef Javier Lopez of 71Above | Los Angeles, CA
Adapted by StarChefs

This salad is composed of Southern Californian seasonal vegetables. I wanted to feature local products in different ways by creating a layered complexity of textures, brightness, acidity, and richness. A different sensation is revealed in each bite. I would often work with my mother in her garden. She always kept a bounty of flowers—roses, fruit trees, fresh herbs—so I wanted this dish to pay tribute to her with the addition of fresh purslane and nasturtium, which were always growing rampant in her garden.

METHOD

For the Garlic Oil: In a rondeau over medium flame, heat oil. Add garlic and cook until slightly caramelized. Add remaining ingredients. Cook 5 minutes, or until desired flavor is achieved. Remove from heat and let cool.

For the Carta di Musica: In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, and 31⁄2 ounces water. Mix until dough is smooth and elastic. Wrap tightly in plastic wrap and refrigerate overnight. The next day, heat oven to 425°F.

Using a pasta sheeter, stretch dough, starting from the thickest setting to the thinnest setting.

Dust with additional flour as needed to prevent sticking. Cut into sheets to fit your desired size sheet tray.

Transfer to a parchment-lined sheet tray. Brush with Garlic Oil. Top with generous amount Pecorino Romano PDO. Bake 7 minutes. Let cool. Break into desired shapes and reserve in an airtight container.

For the Pickled Green Strawberries: In a vacuum bag, combine all ingredients and 1 cup water. Seal and refrigerate.

For the Pickled Lemons: In a nonreactive container, combine vinegars, sugar, salt, and 4 ounces water. Add sliced lemons and refrigerate at least 1 hour.

For the Pickled Lemon Vinaigrette: In a blender, combine lemon juice, vinegar, candied lemon, honey, lemon zest, 2 ounces water, 2 ounces Pickled Lemons, and 2 ounces reserved Pickled Lemons pickling liquid. Season with salt. With the machine running, slowly stream in oils, blending until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Pecorino Romano PDO Crema: In a pot over medium-high heat, bring all ingredients to a boil. Transfer to a 2-inch-deep hotel pan and let set.

Transfer to a blender and blend until desired consistency is achieved. Transfer to an airtight container and refrigerate.

To Assemble and Serve: In a mixing bowl, combine romano beans, long beans, tomatoes, cucumbers, desired amount Pickled Lemons, and desired amount Pickled Green Strawberries. Add desired amount Pickled Lemon Vinaigrette and toss to coat. Set aside. In a separate mixing bowl, add lettuces. Add desired amount Pickled Lemon Vinaigrette and toss to coat. Set aside. Spread Pecorino Romano PDO Crema across the bottom of a shallow serving bowl. Top with dressed vegetables. Drizzle with desired amount saba, then top with 1 piece Carta di Musica, dressed lettuces, and shaved Pecorino Romano PDO. Garnish with edible flowers and fresh herbs.