Easy Summer Salads

Beat the heat with these imaginative salads using local, seasonal ingredients!

Peach and Chicory Salad

Ingredients
1 small head baby chicory (frisée), torn into bite-size pieces
6 ripe peaches, peeled, pitted, and sliced lengthwise
One 1.5 ounce box golden raisins
1/2 cup chopped walnuts

1/3 cup hazelnut oil
1/4 cup white wine vinegar
Salt and freshly ground black pepper to taste

1/4 pound goat cheese, crumbled, for garnish

Method
In a large salad bowl, combine the chicory, peaches, raisins, and walnuts. Mix well. Just before serving, whisk the dressing ingredients together in a measuring cup or small bowl and pour over the salad. Toss to coat everything evenly. Distribute the salad equally among 6 salad plates. Garnish with the crumbled goat cheese and serve immediately.
Makes 6 servings

Mixed Jicama Salad

Ingredients
1 jicama (about 1 pound), peeled and shredded
4 small pickling cucumbers (like Kirby), cut into matchsticks
2 medium-size green bell peppers, seeded and cut into long thin strips
2 medium-size apples, peeled, cored, and cut into matchsticks
1 tablespoon fresh lemon juice
6 fresh mint leaves, cut into thin strips

1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons cider vinegar
Salt and freshly ground black pepper to taste

Method
To assemble the salad, in a large salad bowl, combine the jicama, cucumbers, peppers, apples and lemon juice. Toss gently to combine, cover and refrigerate for 1 to 2 hours, until ready to serve. Just before serving, add the mint.

Whisk the dressing ingredients together in a measuring cup or small bowl until thickened, and pour over the salad. Toss lightly, making sure everything is evenly coated. Serve immediately.
Makes 6 to 8 servings

St. Fiacre Salad 

Ingredients
1-1/2 cups string beans, ends trimmed off, cooked in boiling water until crisp tender, and
    drained
2 fennel bulbs, stalks discarded and bulbs thinly sliced lengthwise
4 medium-size ripe tomatoes, sliced
2 ripe but firm avocados, peeled, pitted, and cubed
1 medium-size red onion, thinly sliced
2 green bell peppers, seeded and sliced into long, thin strips
2 tablespoons lemon juice

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper to taste

Leaves from 1 bunch fresh cilantro, finely chopped, for garnish

Method
To assemble the salad, combine the string beans, fennel, tomatoes, avocados, onion and peppers in a large salad bowl. Sprinkle with the lemon juice and toss lightly.
Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened. Add more oil or vinegar if needed. Pour over the salad and toss to coat evenly. Sprinkle with the cilantro and serve immediately.

Makes 6 servings

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.