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