Summertime and the living is easy! When the temperature rises, we start grilling and living on salads in this household. Lots and lots of salads. Here are 15 of my favorite from the blog’s archives. Some are entrée salads. Many of them can easily be turned into a meal by adding a favorite grilled protein. They all lend themselves to substitutions of a preferred green or a more seasonal ingredient as the garden starts producing. There are several grain-based salads as I find they hold up well in the summer heat and can be assembled in advance. Again, feel free to substitute a different grain of choice. Make your salads come alive wth infused oils and vinegars and flavored salts. Click on the highlighted titles to access the recipes. Happy summer!
1- Roasted Honey Balsamic FIg Salad with Goat Cheese and Pistachios
Don’t like figs? Grill peaches for an equally dazzling salad.
Settle into sweater weather with a scrumptious grain salad bursting with complex layers of flavor and chock full of fantastic texture. It was inspired from the master of interesting combinations of foods, Yotam Ottolenghi, the Israeli chef trained at Le Cordon Bleu who is the author of 3 interesting cookbooks and has one of the hottest restaurants in London bearing his name. Although it will seem like the seasonings are odd together and too numerous, trust me on this one. Ottolenghi knows what he is doing. Thiis delicious salad will become a favorite. If you will serve it as a side grain, you can omit the arugula. Variations would include changing the nuts to hazelnuts, adding pomegranate seeds or toasted sunflower seeds. Continue reading