Ingredients

Vinaigrette:

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 to taste

Salad:

1 cup (8 ounces) fresh cranberry beans, shelled

2 ears of corn, shucked and halved

Coarse salt and freshly ground pepper

4 tablespoons high-heat oil, for frying

1/4 cup cornmeal

1/4 cup flour

4 ounces small okra, stems removed, halved lengthwise (quartered if large)

2 1/2 cups lamb’s quarter (watercress or baby spinach)

2 cups baby spinach

1/2 cup fresh basil, leaves torn if large

Preparation

Vinaigrette:

  1. Whisk together vinegar and mustard in a medium bowl.
  2. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
  3. Season with salt and pepper.

Salad:

  1. Place beans in a medium saucepan; cover with water. Bring to a boil, reduce heat, and simmer until beans are tender, about 15 minutes. Season water generously with salt. Using a slotted spoon, transfer beans to vinaigrette. Toss to coat. Let cool.
  2. Return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Drain corn. When cool enough to handle, remove kernels. Add to beans, and toss.
  3. Heat 1/2 inch vegetable oil in a heavy-bottomed pan over medium heat.
  4. Whisk together cornmeal and flour in a medium bowl.
  5. Rinse okra in a colander under running water to dampen. Toss okra in cornmeal mixture to coat,
  6. Add coated okra to skillet. (oil is hot enough if a pinch of cornmeal sizzles in pan) Fry okra until golden, about 2 1/2 minutes per side. Drain okra on a paper-towel-lined plate. Season with salt and pepper.
  7. Arrange lamb’s quarter, spinach, and basil on a platter. Distribute corn and cranberry beans on top. Top with fried okra.