recipe
yields
8 servings
3 cloves garlic, minced
1 shallot, minced
1 teaspoon vegetable oil
1/4 cup extra-virgin olive oil
juice of 1 lemon
1 teaspoon sugar
salt and pepper to taste
1/4 cup fresh thyme, finely chopped
2 cups hominy
1 cup fava beans, cleaned, de-shelled, and blanched
1 cup green beans, sliced on bias (3 slices per bean)
8-10 baby heirloom carrots, sliced lengthwise with tops trimmed but leaving a bit of green, blanched
8-10 radishes, quartered
16-20 strawberries, cut lengthwise, fronds intact
Asher blue cheese, crumbled, as needed
Ingredients
steps
- To make dressing, whisk together garlic, shallot, oils, lemon, sugar, salt, pepper, and thyme.
- Combine all ingredients with dressing by lightly folding together. Garnish with Asher blue cheese.
Date Published: 08.19.16
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- Chef Kurt Schumm of Tybee Island Fish Camp