I think once a week since the Atkins craze seized us in the 90s, I’ve told myself that I’m going to try to limit the carbs — and at dinner have two vegetable sides instead of one vegetable and one bready-ricey-potatoey thing. Problem is, I like those bready-ricey-potatoey things a lot. And so do the kids. So I barely make it through one meal before I’ve fallen off the strach wagon. But if ever there was a time of year that I had a shot of making this happen, it’s summer, when our farmer’s market opens for the season and the fridge is overflowing with fresh vegetables. We’ve been rockin’ the summer salads for the past few weeks and thought I’d share a few of my favorites.
1. Market Greens with Beets, Sugar Snaps, Candied Walnuts, and Toasted Quinoa (Above) Wrap beets in foil and cook at 400°F for 40 minutes until a knife slips easily through them. Let cool, then peel and chop. Toss into market greens with chopped sugar snap peas, candied walnuts, scallions, and toasted quinoa. (See bottom of post for instructions.) Toss with your favorite vinaigrette [1], but nothing too overwhelming. (I’d stay away from one that’s balsamic-based.)
2. Sugar Snaps with Cilantro, Pickled Cabbage. Trim peas and chop into bite size pieces. Add handful of cilantro, finely diced red onion, few tablespoons pickled cabbage (here’s a quick pickle recipe [2] if you want; just replace carrots with red cabbage). Drizzle with good olive oil and sprinkle with salt and pepper.
3. Chilled Napa Cabbage with Cilantro and Shallots I know you’re going to think this is overstating things, but I dreamed of this salad all night long after making it last week. I had a head of Napa cabbage and wasn’t in the mood for a mayo-heavy slaw, so I did what any self-respecting farmer’s market-frequenter would do: I referred to Alice Waters’ bible, Vegetables [3]. (You’ll be hearing more from me about this book very soon.) Waters suggested macerating (i.e. soaking) shallots in white wine vinegar for 15 minutes then tossing with shredded cabbage, cilantro, and really good olive oil, salt, and pepper. I’m telling you — it sounds boring, but when the cabbage is fresh, you won’t believe how perfectly the whole thing cuts the char of a grilled steak.
4. Market Greens with Homemade Ranch Dressing The thing is, when the greens are this good, you don’t need to do a lot. A simple homemade ranch dressing does the job just fine. See recipe at the bottom of this post.
5. Mustardy Potato Salad See what I mean! I can’t ever resist the potato-starchy component. We’ve been making some version of this classic for years now — originally a Mark Bittman recipe. Basically, you peel then boil red or Yukon gold potatoes (about as many as you see above) for 15 minutes — until a knife slips through potatoes with no resistance whatsoever. You don’t want to undercook potatoes, but they also need a little structure. While potatoes are cooking, to a large bowl add a heaping tablespoon whole grain mustard, a heaping tablespoon Dijon, then whisk in about 1/3 cup of olive oil and a splash of a mild vinegar (champagne or white wine or red wine). If you have time to fry a few red onion slices or shallots in bacon fat (from one slice bacon) go for it, otherwise just add a handful of them chopped to the dressing. (Crumble cooked bacon in there, too.) Toss in potatoes while still warm and add fresh herbs, like fresh oregano which we had in our CSA box.
I stole both the toasted-quinoa technique and the buttermilk-ranch recipe from my friend Shaina at Stone Barns, who you might have gathered, is a genius.
Toasted Quinoa:
Add a handful of uncooked quinoa to a pan set over medium-high heat and toast until aromatic and nutty smelling, about 3 mintues. Shake pan so the quinoa rotates and doesn’t burn.
Homemade Ranch dressing:
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon garlic salt
salt & pepper to taste
2 tablespoons chopped shallot or red onion
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1/4 cup olive oil
1/2 cup buttermilk
Add lemon juice, mustard, garlic salt, salt, pepper, onions and herbs to a jar. Cover and shake until ingredients come together. Add olive oil and buttermilk and shake again. Store in refrigerator for up to one week.