I’ve been really into salads lately, and during the summertime, there’s nothing better than eating healthy, light and fresh. Like with any dish we make often, it’s easy to fall into an uninspired rut, always using the same ol’ ingredients, but sometimes all we need is a little outside perspective to change up our routines.
One of the best ways to gain that perspective is to visit your local farmers’ market. By meeting growers and browsing their offerings, you get a window into what’s growing now and at its peak — and the summer months are abundant with so many Some Kinda Good fresh fruits and vegetables. Watermelon, peaches, strawberries, squash, tomatoes and sweet corn on the cob are all in season in June, and none of these ingredients are off limits when it comes to making salad.
Salads can be interesting depending on the style of greens, the toppings and most definitely the dressings you choose, but there are some specific components that help raise basic salads above the rest. Think of flavor, of course, texture and color, much like you would when decorating a room. You can add fresh herbs from the garden to your salads, too — basil, oregano and parsley taste great with all kinds of lettuces. And don’t forget the seasonings! I love to finish salad greens with a few cranks of freshly ground black pepper.
The other day, I made a dinner salad at home with mixed greens, creamy goat cheese, rosemary roasted pecans, dried cranberries and fresh blueberries, topped with a cooked chicken breast and a side of crackers. I like to whip up quick vinaigrettes with olive oil, Dijon mustard and citrus juice, but in a pinch, a good quality bottled dressing will work. Later that same week, we were on the way home from running errands when I spotted some fresh peaches at a roadside stand. I stopped off and bought a bushel, then came home and made a beautiful salad with peppery arugula, smoked chicken breast, peaches and pecans. I didn’t even miss the cheese.
As a private chef, I offer several salad variations on my menus, and at a recent bachelorette party, I served my toss salad with rainbow carrots to a sweet group of friends from all over the U.S. They loved the presentation — bright red cherry tomatoes, strips of green cucumbers, purple and orange carrots with a yellow center, and fresh Parmesan shards over romaine lettuce with a champagne vinaigrette. It was bright and fresh, with a lemony tang from the homemade dressing.
No matter what kind of salad you make, be sure to wash your greens. When purchased from the grocery store, they’re often damp from the watering stations in the produce section, which actually creates an environment for foodborne illnesses to thrive. Washing your greens and spinning them dry is crucial for enjoying fresh, clean and safe salads.
It’s time to think outside your basic cheddar cheese and bagged croutons. Summer is here, so let’s enjoy it — one bite at a time.