Market Recipe: Late Summer Salad with Hatch Chile Lemon Dressing

Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing 

By Market Chef Maggie Perkins.

Salad:
Korean melon
Cucumber
Purple carrots
Sweet peppers
Amaranth greens
Purple daikon radish 
Full Quiver Farm garlic & black pepper cheddar cheese curds

Sweet & Spicy Hatch Chile Lemon Dressing:
8 oz Mother Culture lemon yogurt
1 T honey
1/4 c finely chopped roasted hatch chiles
1/4 c water or milk

Combine all of the dressing ingredients in a quart jar. Shake well to blend. Chop up all the fruits and vegetables and combine with the cheese. Pour the dressing over the salad and serve.

Photos by Maggie Perkins