Today's summery salad
Sunday, August 18, 2013
I
typically assemble salads according to my whims and what's in the
refrigerator/cupboard. The only real planning involved is how to obtain the salad greens: backyard, CSA, friends or shopping?
The basic principles: Using whatever is around,
find some textural variety, a mix of sweet and sour and savory, and make
a homemade vinaigrette or a creamy dressing based on kefir, yogurt or
mayonnaise.
Apples, berries, pears and dried fruits are
frequent attenders in the sweet category, as is honey in the
vinaigrette dresing. Textural variety is provided by mixed greens, edible flowers, nuts,
fruits (fresh or dried), crunchy or fibrous vegetables like cucumber or
raw zucchini or bell pepper or carrot, and, occasionally, cheese.
In
keeping with the basics of "whatever ya got" and switching up the
flavors and textures, today's salad was a greens mix of half lettuce,
half sorrel. It was topped with fresh blueberries, pecan pieces and
cucumber batons, with a honey-sweetened balsamic vinegar-Dijon
vinaigrette spiked with a little lime juice.
0 comments:
Post a Comment