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Adventures in food for curious cooks.

Summer Salads

Mostly Plants Series

How to use whatever produce you find at your farmers market or CSA. Roots to leaves and flowers, here's how to cook with what you've got.

Summer Salads

Lynley Jones

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When it's just too hot to cook, it's time to chill with a salad.


Red leaf lettuce from my CSA

Red leaf lettuce from my CSA

This post will be pretty brief, because that's what I'm doing right now: chillin' out. As I write this, I'm on vacation in Finland with my family, enjoying the long, sunny days near the Arctic circle (light until 11:00pm!), enjoying "long drinks" (which I will definitely be creating a recipe for), eating lots of pickled herring and snacking on the fresh strawberries and peas we see at every open air market.


I created this Lemon-Kale Chiffonade Salad last summer, and I just have to tell you, it's so delicious I crave it. Just the right amount of lemon juice, balanced with the salty punch of Peccorino-Romano and the occasional sweet juicy burst of summer fruit. I've made this with nectarines, peaches and supremed oranges, and I imagine it would also be delicious with mangoes. And it's the perfect thing to take to a summer barbecue - the dressed kale only improves with resting. 

The other recipe I'm sharing with you this week is my classic Dijon Vinaigrette. It's a classic French approach, and a great all-around dressing for just about any greens.


Next: Summertime (e)Scapes

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