This past Sunday I hosted 130 people on the roof of MoMA PS1 to celebrate the opening of my Salad Garden. It was only obvious that the food for the event should be sourced predominantly from the garden itself, highlighting what is in season. To this end, I made 4 different pestos (recipe to come), herb-infused honey and ricotta crostini, and a massive herb salad with cuttings from the garden added fresh as we composed each bowl full of greens. We used bronze fennel, saltwort, salad burnett, chives, lemon basil, and minutina to name a few of the flavors that were tossed into the mix.
The event was 3 hours long, so I wanted to serve something in addition that would taste fresh and not get soggy over time. The best way for me to prep in advance was to think of the herbs that could be puréed and preserved in olive oil. I made this summery dressing from the bushels of lemon basil growing on the roof, and I somehow convinced Good Eggs Brooklyn to donate the corn, snap peas and some of the tomatoes for this corn succotash. The jalapeno, purple peppers, herbs and black cherry tomatoes came from the rooftop garden. This salad is the perfect summer party salad.