FOR A SNAPSHOT of Napa at this time of year, look no further than this salad. “It’s spring from our garden,” said chef Katianna Hong, who picks her produce within walking distance of the kitchen door at the Charter Oak, in St. Helena, Calif.
At the restaurant, the recipe evolves with the seasons. “We tend to use a few lettuce varieties and something more substantial,” said Ms. Hong. In this late-spring version, her fourth Slow Food Fast contribution, the “something more substantial” comes from poached peas and thinly sliced...