Summer Salads

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Refreshing summer salads

Lush greens are the foundation for most tossed salads. Bitter greens, peppery greens or simple light and sweet greens will elevate your salad, whether you serve them as a starter or for the main course. The crisp, cold salad is especially pleasing during warm weather.

Dress it up or keep it simple; salads are refreshing and healthy. Butter lettuce is light and sweet, while arugula and watercress tend to be peppery. Endive and dandelion greens are bitter, while mesclun greens are a mix of different types of lettuces.

There are many types of lettuces. Butter lettuce, bibb, Mignonette and Buttercrunch lettuce are all one category of lettuce. The most nutritious of the lettuces, the sweet buttery leaves, are delicate and require a delicate approach in preparation; often a simple vinaigrette is the way to go for a dressing choice. Butter lettuce with pomegranates, toasted walnuts, goat cheese and lemon vinaigrette is one of my favorite salads. Be gentle when tossing.

GO FOR A WEDGE

Iceberg lettuce makes an outstanding wedge salad. With cherry tomatoes, bacon and bleu cheese dressing, this cooling salad is rich and creamy — perfect for summer. Add a little grilled chicken and it’s a becomes a tasty main course. Iceberg is crisp, watery and works well in a chopped salad. It is also the least nutritious of the greens.

TRY PRIYA’S SALAD NIÇOISE

IN THIS EDITION

A VARIETY OF GREENS

Romaine is the go-to lettuce for Caesar Salad with whole or chopped leaves; either way, Caesar Salad is one of my favorites. Romaine is the good choice for lettuce wraps. It is also a highly nutritious green.

The curly green and red leaf lettuces offer a satisfying crunch to any salad. Mâche or Lamb’s Lettuce is delightful and boasts a somewhat nutty flavor.

BITTER LETTUCES

The bright red radicchio or red chicory is a lovely addition. A relative of the endive, both of these greens tend to be in the bitter lettuce category. Endive is not only fabulous in a salad, but the leaves are great for scooping dips or preparing appetizer canapes. A handheld, endive salad boat comes to mind. Endive leaves topped with chopped red onion, diced tomatoes and diced rainbow carrots with a creamy ranch dressing or topped with bleu cheese, pear and chopped walnuts are great for potluck or picnics. Frisée is a bitter green in the chicory family. It is often found in salad green mixes.

STORY AND PHOTOS BY PRIYA HUTNER

While kale is popular, alas, it is not lettuce but a cruciferous vegetable from the cabbage family. Still, I love a good kale salad.

Butter lettuce with pomegranates, toasted walnuts, goat cheese and lemon vinaigrette.

THE UN-LETTUCES

While kale is popular, alas, it is not lettuce but a cruciferous vegetable from the cabbage family. Still, I love a good kale salad. Massage the kale with a touch of olive oil, add lemon juice, pomegranates, goat cheese and toasted pine nuts with a touch of salt and fresh ground pepper. My family’s favorite dressing for our kale salad is olive oil, balsamic vinegar, soy sauce, a dash of Dijon and a bit of mayonnaise to make it creamy.

Spinach is another leafy green vegetable that makes a wonderful salad. Spinach, sliced strawberries, walnuts and shaved parmesan with a strawberry vinaigrette is delicious. A classic spinach salad with mushrooms, hard-boiled egg, sliced red onion and bacon is a nice touch to the dinner table.

THE TOPPINGS

Adding grains like quinoa, rice or farro offers a nice texture. Sunflower and pumpkin seeds are perfect as well. There is a bounty of seasonal vegetables during this time of year. While carrots, celery, cucumbers and tomatoes are the norm for salads, try using radishes, jicama, avocado snap peas and microgreens for a new dimension. Mushrooms add an earthy flavor. Olives, cheeses and nuts will elevate the flavor, as well.

Any vegetable works in a salad but choose your lettuce wisely when tossing greens with heavier veggies. To keep greens fresh, store in a reusable bag or salad keeper for maximum freshness. n

Leafy greens from Mountain Bounty Farms

Priya Hutner is a food writer, personal chef and owner of The Seasoned Sage, a local meal delivery and catering company. Priya has been creating and preparing meals from an early age. She has worked in the restaurant industry in New York City, attended catering school, and was the head chef and executive director of a nonprofit spiritual community in Florida. Visit her website at TheSeasonedSage.com. Send your comments, story ideas and food tidbits to priya@tahoethisweek.com.

BUTTER LETTUCE SALAD

From the kitchen of Priya Hutner Serves 2-4

1 head butter lettuce 1 small red onion, thinly sliced ½ C pomegranates ½ C toasted walnuts (toast in 1 T of butter & add salt until lightly browned) ½ C goat cheese Lemon Vinaigrette

Add ingredients into a bowl and toss gently as not to bruise the greens.

Lemon vinaigrette

LEMON VINAIGRETTE

¼ C olive oil 1 lemon, juiced 1 shallot, minced fine 1 clove garlic 1 t Dijon mustard 2 T fresh parsley, chopped

Whisk ingredients together and serve over salad.

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