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As I mentioned a while back, the coordinator of the Lawrence Farmers Market contacted me (after seeing foodperson.com!) to see if I’d be willing to offer a “Market Meal” each month. The idea was to promote the local produce, of course, and combine the meal with a giveaway basket containing the meal’s ingredients. Well, today, the meal made its debut.

Composed Spring Salad
Most market-fresh produce requires next to no preparation, and that’s the case with this dish.

• 2 medium (3-inch) beets
• 1 medium head leaf lettuce
• 2 cups sugar snap peas
• 1 yellow squash
• 8-10 ounce rib-eye steak, about 1 1/4 inches thick (see notes for vegetarian options)
• 2 teaspoons kosher salt
• 2 tablespoons sliced radishes
• 2 tablespoons minced green onion
• Vinaigrette (recipe follows, or use your favorite vinaigrette)

1. This is the only time-consuming step, and it mostly happens while you do the rest: Wash beets, trim all but 1/2 inch of stems. Place in saucepan, add water to cover. Bring to a boil, then reduce heat and simmer 30-40 minutes, until tender. Drain, cover with cold water. Drain again.
2. Meanwhile, thoroughly wash and dry lettuce. Tear into bite-size pieces, and distribute over platter.
3. Wash peas. Snap stems and pull toward concave side to remove string.
4. Wash squash and trim stem. Cut in half lengthwise, then cut crosswise into 1/8-inch half-moons.
5. Sprinkle salt over bottom of seasoned 8-inch cast-iron skillet. Place over medium-high heat. When you see a hint of smoke, add steak and cook 6 minutes, shaking pan every minute or two to loosen steak. Turn, and cook about 5 minutes more for medium-rare. Transfer to cutting board. Loosely cover and let stand.
6. Peel cooled beets, and cut into fat (1/4 inch across) matchsticks. Toss with 2 tablespoons vinaigrette.
7. Arrange peas, squash and beets attractively on top of lettuce.
8. Cut beef into 1/4-inch slices, and arrange over top of vegetables, then sprinkle radishes and green onions over the top.
9. Drizzle additional vinaigrette over top (or transfer to pitcher), and serve with crusty bread.
Notes: This recipe is a starting point. Feel free to substitute your preferred vegetables and greens. Vegetarians may substitute labneh or paneer cheese marinated in the vinaigrette or rinsed and drained great northern beans instead of the beef. Steak cooking method adapted from the Gourmet Cookbook. Makes 3-4 servings
Vinaigrette

• 3 tablespoons red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons best-quality olive oil or salad oil
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt (optional)
• Minced fresh parsley, if desired

Combine all ingredients in a jar with tight-fitting lid. Shake vigorously. Taste, and adjust ingredients if desired. Makes a little more than 1/2 cup.