Salads, salads, salads

Lately, it’s salads for lunch and, often as not,  more salads for supper.

Contrast is important in a salad: textures, tastes–and colors.

The dark pinks and magentas of red onion, beets, purple cauliflower or red cabbage look stunning against vivid greens.  The salad above was a basic green salad with different types of very fresh lettuce (thank you, Martha) and some marinated red onions, which are simply made by cutting the onion in half, slicing thinly, tossing on some salt and a few tablespoons of red wine vinegar and some peppermint, dried or fresh (minced). Let the onions marinate for an hour before serving.

Here’s some more salads I’ve been enjoying lately:

Multi-colored couscous, yellow peppers, cucumber, garbanzos, green onion, feta, kalamata olives, mint

I dress most of the salads in my basic olive oil-lemon juice-salt mixture, but sometimes I use vinegar or lime juice in place of the lemon juice.

Beets in balsamic vinegar with feta, walnuts, cilantro

Arugula with fresh figs, walnuts, Parmeggiano shavings

Kale salad with corn fritters

Check out the corn fritters on Alexandra’s wonderful cooking blog. They’re delicious. (I made a couple changes — used low fat Greek-style yogurt instead of full fat and green onions in place of a shallot.)

Bean salad: cannellini beans, green and yellow string beans

Potato salad with tuna in olive oil, green beans, red onions, lemon zest

Spinach salad with feta cheese, toasted walnuts, kalamata olives. And bread.

Green beans with red onions, celery and toasted walnuts

The salad above was inspired by Smitten Kitchen’s recipe, with some changes. The almonds sounded great, but Steve is allergic to them, so it was toasted walnuts, again — and my version of the red onion.

Watermelon salad with feta cheese, fresh mint and lime

Sometimes the salad doesn't even get mixed up in the bowl....

A favorite farmers' market vendor

I get most of my vegetables from the farmers’ market,  farm stands or generous friends….

My latest fascination is purple cauliflower

I made a quick pickled cauliflower by slicing thinly and rubbing the pieces with salt -- and the color was terrific

I served it alongside more of those corn fritters and Castelvetrano olives. A bit of cheese and bread, of course.

A little kitchen chemistry: I discovered that if you squeeze lemon juice on cooked purple cauliflower it turns from lavender to a vivid magenta color….

Confetti salad: bulgur, purple cauliflower, carrots, green beans, peas, green onions, basil--or was it cilantro?

That was the inspiration for a new salad…. “What’s this called?” Steve asked. I’ve heard the name Confetti Salad applied to other colorful concoctions, so I’m sure this will fit in the confetti category.

I'm already thinking about the variations I'll make....

What’s your favorite salad these days?

Advertisements