Saturday, July 24, 2010

Salad Days of Summer

I've been eating a lot of salads over the past two weeks and I'm sure I'm not alone. They're the perfect summer meal. The secret is to have enough ingredients on hand to keep them interesting and to rotate the dressings. Right now, my favorite salad fixings are new potatoes, beets, avocado, hard-boiled eggs, red and yellow tomatoes, radishes, cucumber, green beans, asparagus, capers, salami and cheese. These ingredients make superb variations of the classic salade nicoise.

After the first five days or so, I mused to my boyfriend that perhaps I should make something else for dinner... but he said he didn't need to eat something different every night. Well that's all I needed to hear and now it's been all salads all the time. Woo hoo!

Start by placing some salad greens on one corner of the plate, top with some sliced beets, cucumber or avocado and then start adding a few of the ingredients onto the rest of the plate, fanning out around the greens. Try out some of my favorite dressings like yogurt garlic, southwestern with asiago, or this recipe for maple chipotle drizzled over your favorite salad. I’d love to hear what your favorite dressings are too so drop me a comment.

Yogurt Garlic Dressing
Inspired by Jamie Oliver's Yogurt Dressing: GOOP

1/3 cup of natural yogurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil
1 clove of garlic, minced
sea salt and black pepper

Put yogurt, white or red wine vinegar and extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.

Southwestern Dressing with Asiago (serves 2)
Inspired by Rebar Modern Cooking's Southwest Caesar Dressing
This recipe makes enough dressing for two, if you have a family double the recipe.

1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 teaspoon capers
1/4 teaspoon Dijon mustard
1/4 teaspoon chipotle peppers in adobo sauce, pureed
1 tablespoon finely grated asiago cheese
salt and pepper to taste
2-3 tablespoons of extra virgin olive oil

Combine all the ingredients into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.


Anonymous said...

Hi, the dressing I've been making lately (because it's easy and tasty) is a dressing from a chickpea salad in a recent issue of Bon Appetit, but it is equally good with any other salad. My slight variation involves a teaspoon of smoked paprika, a tablespoon of red wine vinegar and a tablespoon of olive oil. Whisk the paprika and vinegar together then add the oil while continuing to whisk. Season to taste with some salt and pepper.

I'm kind of making up the proportions but you get the idea.

From your brother-in-law

Melody Wey said...

Thanks for the dressing Kelly, and for mentioning the salad. Quinoa, chickpea and spinach salad with smoked paprika dressing is in July's issue of Bon Appetit- I tried it tonight and enjoyed it.