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“The Square is a comfortable gathering place in the North Beach neighborhood. As with our other two restaurants, Sons & Daughters and Sweet Woodruff, we source as much produce as we can from our 83-acre farm in the Santa Cruz mountains. Traditionally, panzanella—a bread-and-tomato salad popular in Tuscany—is served with balsamic vinegar and olive oil, but to set ours apart we created an herb vinaigrette with marigold greens from the farm. They have a refreshing, passion-fruity flavor that really makes the salad come alive.”
Who Duncan Holmes, executive chef
Where The Square
1 loaf day-old bread, torn into pieces
3 heirloom tomatoes, chopped
½ cup halved cherry tomatoes
2 Japanese cucumbers, sliced
1½ ounce shaved pecorino romano
1. Season the white part of the leek with olive oil and salt. Grill over medium heat until blackened, 15 to 20 minutes. Remove from heat, discard outer layers, cut into slices, and toss with remaining ingredients.
½ cup finely diced shallots
red wine vinegar
1 bunch each dill, mint, and marigold greens
2 cups olive oil
2. Cover shallots with red wine vinegar. Let sit for 30 minutes.
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