Often described as a cross between butter and romaine lettuces, sucrine is sweet and nutty, with a thick-leafed, almost velvety texture. Butter chef Alexandra Guarnaschelli fell for the greens at Rick Bishop’s Mountain Sweet Berry Farm, where they’re grown alongside his other boutique crops of fingerling potatoes and Tristar strawberries. In the salad recipe below, the smitten chef combines all three ingredients, all of which can conveniently be picked up at Bishop’s Union Square Greenmarket stand on Wednesdays and Saturdays. --Robin Raisfeld & Rob Patronite

Ingredients

8–10 German Butterball (or other small variety) potatoes, washed and dried
3 tablespoons sherry vinegar
1 tablespoon pomegranate molasses (available at Kalustyan’s and Dean & DeLuca)
1 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
3 tablespoons canola oil
1/4 teaspoon kosher salt, plus extra to taste
1/4 teaspoon freshly ground white pepper, plus extra to taste
12 heads sucrine, outer leaves picked, washed, and dried, and hearts split lengthwise
1 pint fresh strawberries, washed, dried, and individually split lengthwise
Sprinkle of poppy seeds (optional)

Instructions

Preheat oven to 350. Arrange potatoes on a baking sheet and place the tray in the center of the oven. Bake until they are tender when pierced with the tip of a knife. Set aside to cool. In a large bowl, whisk together the sherry vinegar, pomegranate molasses, and sugar until smooth. Whisk in the olive and canola oils and the salt and pepper, and adjust seasoning if necessary. (1) When the potatoes are cool, cut them into slices and lightly season with salt and pepper. Toss the slices in the bowl with the dressing. Add the sucrine leaves and toss to blend. (2) Add the strawberries and gently mix. (3) Sprinkle with poppy seeds. (Published 2007)