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Summer Salad Chart
and class this weekend!
Summer officially started this week which, at least for me, means carrying bug spray everywhere I go and dreaming of simple, little-to-no-cooking dishes like summer salads. I love thinking about these so much that I made you a chart: here you go!
As you can see, the formula I believe in is to simply dress a sliced vegetable (or fruit), then add an herb, and finish with an extra something.
This last element, the extra something, is where you can invite different textures (like smooth avocado to go with crunchy corn kernels, or crunchy breadcrumbs to go with juicy tomatoes) and/or add some extra umph (crispy bacon sprinkled on peaches…so good!). This is where you can also have a lot of fun playing around with combinations.
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Everything in the chart is just a suggestion — try crumbled ricotta salata on melon instead of prosciutto…use sliced scallions instead of any of the herbs…combine corn + tomatoes…whatever! Let the chart be an inspiration, not a prescription.
Got any other favorite summer salads? Tell me! I want to know!
Enjoying this summer salad theme? Then you’ll LOVE class this Sunday! It’s FOUR SUMMER PICNIC SALADS!
Whether you’re setting up a blanket in a park or picnicking in front of the TV, these four summer salads are easy, flavorful staples to have in your repertoire. We will make Marinated Lentil Salad, June’s Corn Salad, Potato Salad, and my Grandma’s Cucumber Salad. We’ll talk about how to riff on all of the recipes and to best store and serve them. Lots of tips and tricks along the way!
SCHEDULE NOTE! THIS WILL BE MY FINAL CLASS BEFORE MY SUMMER TEACHING BREAK! REGULAR CLASSES WILL RESUME IN SEPTEMBER!!
Before I go, here’s a moment of peace for you…taken at 6a last Friday at Long Season Farm (where I worked full time in 2021 — see here for more) and where I’m now spending a few hours a week helping with the early morning harvest. It’s been so nice to weave a little farming back into my life <3