Get a Glimpse Inside the Dinner Too Pretty Even for Instagram

Brighten up this dreary week with Megan Huylo’s recipe for Ten Herb Salad.

Photo by LoveShackFancy

Under the Bridgehampton stars, in a too-pretty-even-to-Instagram setting, 25 women gathered for a dinner hosted by Rebecca Hessel Cohen. Cohen, the guru behind the bohemian lifestyle brand LoveShackFancy, has sun-blond hair tied into a carefully careless knot, her tiered white ruffle just barely kissing the ground.

I walk through an arbor, which leads me to a small Provençal-styled barn behind a gunite pool, where linen throws are casually draped over French rustic furniture, a distressed wagon sprouts fresh rosemary and crimson dahlias, and a galvanized bucket swells with Wölffer rosé. The white-floored dwelling is a new addition to the property this year. Pale pink peonies laze from its windows. Out in an orchard, in a field of leaning, not-quite-mowed grasses, a long table sighs beneath strings of Edison bulbs.

If you were wondering what late summer in the Hamptons looks like, it is this: mothers seated at a long table, dresses dangling into dewy grass; mason jar candlelight; an ombré heirloom tomato salad striated from black to yellow; and a delicate, wistful ten herb salad, courtesy of Bhumi Farms’ Megan Huylo. You can make the salad yourself and pretend that you’re out in a dusky East End orchard, barefoot, sweating rosé in hand. All it takes is a little imagination and a good recipe. For the latter, see below.

Megan Huylo’s Bhumi Farms Ten Herb Salad

(Serves 8)

Ingredients: 

For the Salad:

  • 1 lb. mixed greens, washed and dried
  • ½ c. parsley, washed, dried, and picked
  • ½ c. dill, washed, dried, and picked
  • ½ c. chervil, washed, dried, and picked
  • 1 c. baby carrots, washed, whole with skin on

For the Dressing:

  • ¼ c. sweet white miso
  • 1 c. lemon juice
  • 1 c. olive oil
  • 2 tbsp. white balsamic vinegar
  • A splash of maple syrup
  • ½ t salt

For the Garnish: 

  • ¼ c. toasted sunflower seeds
  • ¼ c. toasted pumpkin seeds
  • ¼ c. mint blossom

Directions:

  1. Combine all of the ingredients for the dressing in the bowl of a food processor. Pulse for 30 seconds or until smooth. Set aside.
  2. In a large bowl, combine greens and herbs with carrots. Do not overmix, as the herbs will bruise.
  3. Gently toss mixed greens, herbs, and carrots with dressing, just to coat. Transfer the dressed salad to a serving plate.
  4. Top salad with the toasted seed garnish. Arrange the mint blossom garnish decoratively on the top of the salad. Serve immediately.

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Hannah Selinger

Hannah Selinger is a freelance food and wine writer and sommelier living in East Hampton. Her work has appeared in the such publications as the New York Times, the Washington Post, and RawStory.com. She is the wine columnist for the Southampton Press.