Summer Bean & Shishito ‘Bruschetta’

​Uses from Broad Wing Farm Share(s): Shishito Peppers, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 bunch fresh basil, bulb garlic, white balsamic vinegar, your favorite loaf of crusty bread, 1 lb. log fresh Mozzarella, Kosher Salt, or any medium grain finishing salt, Fox:> equivalent of pint of small Heirloom Tomatoes, about 1 lb. pole beans, of any variety
Special Equipment: Very hot oven or grill, pastry brush, pepper mill, rubber spatula
Ingredients
All shishito peppers |All Head Lettuce | torn into bite sized pieces, set in fridge in a large bowl1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise.  Remove & discard seeds by running a small spoon down the center of the cucumber.  Dice into large bite sized pieces, set aside.All of tomato share | remove cores (put in your freezer bag), & cut in quarters or halfPole beans | I leave preparation of these up to your preference & the type of bean.  I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch.  You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Log of fresh mozzarella | cut into large bite sized cubes, tossed lightly in Olive Oil, Salt, & Pepper3 – 4 cloves garlic | roughly chopped½ cup white balsamic vinegar |Extra Virgin Olive Oil |Entire bunch of basil | leaves plucked; stems discarded.  Leaves chopped roughly.Kosher (or finishing) Salt & Fresh Cracked Pepper | 
 
Directions
Heat grill to very hot or preheat oven to 400 degrees.  Set at Convection if you have the option.
Toss shishito peppers lightly in olive oil.  Put on a baking pan, dust with salt & pepper, & put on hot grill, or in oven & allow one side of the peppers to blister, the skin becoming dark.
In a large, non-reactive bowl, put all prepared tomatoes & cucumbers. 
Brush halved bread loaf with olive oil & put face down on cooling grill or face up directly on cooled oven rack.  Allow to toast, as heating elements continue to cool, watching carefully so as not to burn.
With a sharp knife, remove & discard the shishito stems; cut in half or quarters & add to bowl.  Add mozzarella cubes & prepared pole beans.
In a small bowl, whisk balsamic vinegar, ¼ cup of olive oil, chopped garlic, a healthy amount of salt & fresh cracked pepper.  Pour over tomato mixture.  With rubber spatula, mix ingredients by scraping sides of bowl & folding dressing & ingredients over, making sure the vegetables & cheese are all coated with the dressing.  Sprinkle basil on top & allow to sit undisturbed for 10 minutes. 
After mix has been allowed to set, incorporate basil in with ingredients by scraping sides of bowl again with rubber spatula; folding dressing & ingredients over until mixed.  You will note that a lot of extra liquid is now in the bowl – this is good.  Taste mixture at this time, & adjust seasoning as needed – dressing might seem ‘heavy’, this is OK. 
Spoon vegetable & cheese mixture over the prepared lettuce you were holding in the fridge, making sure every drop of goodness is scraped from the bottom with the rubber spatula.  If you have microgreens, sprinkle them over the top of the salad. Serve immediately with a side of the toasted bread.