Happyolks posted many great reasons for supporting local food , I'd suggest you read it.|
Last week before we headed to the mountains, I made this salad from a bunch of odds and ends I had left from a recent market purchase. August is truly a month for experimentation, you really can't go to wrong when things are so fresh! I also had a hard time finding a name for the salad. Even though there are potatoes in it, I hesitate to call it a "potato" salad because there is equal parts patty pan squash, lentils and curly endive too. So lentil veggie salad is all I could come up with; not exciting, but definitely tasty.
Lentil Veggie Salad
1/2 cup dry lentils, rinsed and sorted (I used French green lentils or Le Puy)
1 lb fingerling potatoes
2 patty pan squash, diced
2 T rice vinegar
1 T Dijon mustard
1 tsp. sea salt
3/4 tsp. pepper
1/4 cup olive oil
3-4 cups curly endive, chopped
Place the lentils in a small saucepan and cover with water about 2-3 inches. Bring to a boil and simmer for 15-20 minutes. When they are finished they should be tender, but not mushy or falling apart. Remove from heat and drain the remaining liquid, set aside and allow to cool a bit.
While the lentils are cooking, place the potatoes into another saucepan and cover with cool water. Bring to a rapid boil, then lower the heat so a gentle boil. Cook just until a knife can be inserted easily, but that they are not falling apart, about 15 minutes depending on the size of your potatoes. Drain and let cool a bit before dicing into bite sized pieces.
While everything is cooking, prepare the dressing. Place the vinegar, mustard, salt, pepper, and fresh herbs into a small glass jar and give it a good shake. Add the olive oil and give another shake.
Place the cooked lentils, potatoes, and patty pan squash into a large bowl. Pour over the dressing and give everything a good toss. Add in the curly endive and toss once more so everything is incorporated. Serve at room temperature or chilled. Store tightly covered in the fridge for 2-3 days.