Preparing the Perfect Summer Salad
Preparing the Perfect Summer Salad
The absolute easiest thing to make on a hot summer night
is salad. Cooking has become something I've learned to really love, but
I'll be the first to admit, it's time consuming and takes a certain
level of dedication to do — especially when you
consider the mundane grocery store trips that consist of either paying a
fee for delivery or taking on the task of schlepping bags back the 15
blocks from Whole Foods, Trader Joe's or Fairway (the three reasonably
located options I have within walking distance from my apartment).
During
the warm summer months when I've hit my limit on eating out and have
exhausted my delivery options (no more sushi or thai please!), I turn to
salad. Fresh, crunchy vegetables of all colors piled in a bowl and topped with an experimental salad dressing hits the spot every time.
Take some of my favorite veggies
and topping recommendations below; then chop, dice or cut them up to
your liking and mix them with the salad dressing I've finally perfected
for a guaranteed tasty home run.
Greens: Arugula, Spinach, Mesclun, Romaine, Bibb, or Butter
Vegetables: Avocado, Carrots, Grape Tomatoes, Cucumbers, Beets, Corn, Red Onion, Basil, Mint, Cilantro, Asparagus, Shallots, Mushrooms
Fruits: Pear, Grapes, Strawberries, Apple
Beans: Chickpeas, Edamame, Black Beans
Protein: Shrimp, Tofu, Egg Whites, Chicken
Cheese: Feta, Cheddar, Parmesan, Goat Cheese
Crunchy Toppings: Sesame, Pumpkin or Sunflower Seeds, Nuts (Walnuts, Almonds)
Salad Dressing
1 clove of garlic, minced
1/2 Tbsp. grated ginger
1/4 Cup scallions, finely chopped
2-3 Tbsp. honey
2 Tbsp. soy sauce (I use low-sodium)
1 Tbsp rice vinegar
1 Tbsp sesame oil
1/4 Cup olive oil
I recommend experimenting with different parts
to satisfy your own taste buds; add more or less of the ingredients to
make more or less dressing, depending on how many you are serving. I had
to make this about five times before I licked my finger, swallowed,
cracked a smile and shouted "perfection"!
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