Ingredients
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces fresh cranberry beans, shelled (1 cup)
Coarse salt and freshly ground pepper
2 ears of corn, shucked and halved
Vegetable oil, for frying
1/4 cup cornmeal
1/4 cup all-purpose flour
4 ounces small okra, stems removed, halved lengthwise and quartered if large
1 ounce (2 1/2 cups) lamb’s quarter
1 ounce (2 cups) baby spinach
1/2 cup fresh basil, leaves torn if large
Preparation
Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.
Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.
Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.
Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.
Arrange lamb’s quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.
