If you read Part 1 and Part 2 of our interview with Sean Ehland, the executive chef-turned-stagier who's not only worked at Noma but among the farms surrounding a rural Danish castle, you would have learned that the man loves foraging. To that end, he's created a recipe for a grilled summer salad using all local Pennsylvania ingredients. Pittsburgh is his hometown, where he stayed post-Denmark adventure and pre-stint at Husk in Charleston.
We should be able to find all of these same ingredients at one of our many farmers markets here in L.A., but if Ehland had any say in your salad plate, most likely he'd fully support your use of whatever ingredients best celebrate your locale. Turn the page for the recipe.
Pennsylvania Summer Salad
From: Sean Ehland
Makes: 1 serving
1 head romaine lettuce, cleaned and cut in half
1 pickling cucumber, cut in half
1 candy stripe beet
1 golden beet
1 cup heirloom cherry tomatoes
1 cup sugar snap peas
5 leaves of basil
1. In a very hot skillet, blister the peas until dark spots are visible. Transfer the peas to a blender. Add basil and a few tablespoons of water, puree on high speed until smooth. Set aside at room temperature.
2. Have grill very hot and ready to go, lightly oil and season the lettuce and cucumbers with salt and pepper.
3. Char the lettuce and cucumbers until the grilled side is dark and caramelized, you do not want to overcook them, just heat lightly and add nice grill flavor. Set aside.
4. Cut beets into fine julienne, marinated them for 20 minutes in whatever vinegar you have on hand and a little olive oil.
5. Cut cherry tomatoes in half.
6. Arrange the salad by putting the sauce on plate first, and then add your romaine-grilled side up on top of sauce. Place your cucumber wherever you feel necessary. Then simply garnish the plate with your cherry tomatoes and beets.