Every vegetable in this salad should be available fresh and local from mid to late summer. This salad would be tasty alongside fresh trout, striped bass or salmon or tuna or swordfish (choose the body of water closest to where you live). The tarragon in this light dressing is a perfect match for both the…
Salads
Radish Root and Leafy Green Salad
Radish salad combines the crisp, juicy, mild flavor of the radish roots with the tender peppery flavor of young radish leaves—or use spinach, arugula, or leaf lettuce; all ready for the table just before summer. Radish salad is one of my late spring fresh from the garden favorites. The end of spring—just as cool weather…
Greens, Orange, and Beet Salad
This greens, orange, and beet salad delivers color and flavor. Choose fresh seasonal greens—a mix of tender lettuces like Boston, oak leaf, red leaf, and butter or spinach—and match them with the sweet, earthy flavor of cooked beets and the refreshing sweet and sour balance of oranges. To these add the peppery snap of sliced…
Baby Beets. Baby Carrots and Sugar Snap Peas Salad
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit…
Red Cabbage and Apples
Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods. The red cabbage is ready for harvest when its head is firm and unyielding. It is…
