From Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison. It’s pre–tomato season in June, at least in Santa Fe, but the first green beans, tender little carrots, and French Breakfast radishes fit quite nicely with a few handfuls of lettuce, herbs, and fleshy purslane leaves. Tuna packed in oil or smoked fish—salmon, tuna, albacore, which can often be found at farmers’ markets—makes the salad into a meal.

1. Heat a large pot of water for the vegetables. Toss the onion with 2 tablespoons of the vinegar and set in the refrigerator.
2. Wash the potatoes, then put them in a small saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until tender when pierced with a knife, about 25 minutes, then drain. Cut the stem ends off the beans, along with the tails if ­they’re tough. If the carrots are small and tender, you don’t need to peel them. Leave them whole or halve lengthwise with about an inch of the stems. Wash and dry the lettuces and herbs.
3. Mash the garlic with 1/2 teaspoon salt and 2 anchovies in a mortar. Whisk in the mustard, the remaining 2 tablespoons vinegar, and the oil, making a thick, emulsified dressing. (more…)