My favorite members of the onion family get together here, all at their spring best. Long stalks of green garlic are one of the earliest arrivals at the farmers’ market. Chop the bulbs and the peeled, tender parts of the stalk for a very fresh-tasting burst of garlic flavor.
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
When the farmers’ market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.