Tuesday, July 3, 2012
Summer Scraps Salad & Mom's Flowers
I've noticed that we eat simplest in the heat, when nobody wants to cook, chop, or spend much time in the kitchen. I made this quick salad of summer leftovers for my mom and I. She needs to feed and rest her green thumb!
Here are my tips for building a delicious salad from leftovers...
Leafy Green Base: Arugula, Baby Lettuces, Spinach, Kale (I used a mix to eat up wilting leaves)
Cooked Vegetable: Grilled Corn, Eggplant, Bell Peppers, Zucchini, or Onions (I cut corn kernels from two leftover grilled cobs)
Raw Vegetable: Carrots, Peas, Cucumber, Tomato (I used raw peas from the garden)
Crunchy Nuts & Seeds: Sunflower, Raw Sesame, Walnuts, Almonds, Pine Nuts, Pumpkin Seeds (I used sunflower seeds)
Crusty Bread: Tear up and toss in, it acts as a spongy crouton (I used Orange Peel Bakery bread)
Creamy Cheese: Goat, Feta, Mozzarella (I used tiny mozzarella balls, sliced in half)
I like to build a salad in small piles so you can estimate quantities as you go. Make sure to use a huge bowl, one larger then you'd think, so you can toss everything easily.
Dressing: Keep it simple. The vegetables, nuts, cheese, and bread are the stars of the show. I suggest whisking an acid (lemon juice or your favorite vinegar) with olive oil, salt, and pepper to create a simple vinaigrette.
Beet Salad with Maple-Mustard Vinaigrette
Heirloom Tomato, Fennel & Avocado Panzanella
Broccolini Salad with Tahini Dressing & Pine Nuts