with the heat of summer, many of us turn to salads for a quick, easy meal and since no cooking is necessary, the house stays cool. lighter meals just feel right in summer; they evoke a leisurely pace and offer cool comfort. growing up, salads were always served after the meal in our home. in many european countries, salads are served after a meal to aid in the digestion of the main course. this custom can be attributed to the italian roots of my family and even though i grew up in the united states, salad after the meal is one habit i am happy to keep.
the wonderful aspect of a salad is that there aren't any hard rules as to what can go in it. with the availability of specialty greens, a salad can be made by mixing different types of greens or as simple as one single variety. my italian grandmother often served fresh chicory with a splash of red wine vinegar after sunday dinner. most of the time, my mother would mix romaine and iceberg lettuce with cucumbers, cherry tomatoes and olives and allow my brother and me to top it with dressing out of the bottle. but in summer, she would fix a large heaped bowl of salad that was full of bits of salami and provolone cheese with olives, thin slivers of red onion, cucumbers and green peppers then she would toss this with olive oil and red wine vinegar. served with freshly baked italian bread, this was dinner on many occasions during the hot, muggy months. as an adult, i have prepared many salads like this, both with meat and cheese and without, for my own family. my girls named it a "grandma" salad since my mother prepared one for them during a visit many years ago. as young adults, they will still ask me to make them a grandma salad.
for gardeners, this part of the growing season can also be a little frustrating. in the heat of summer, lettuces have all but vanished from the garden leaving tomatoes and cucumbers looking for other ways onto the menu. the lack of lettuce in my garden doesn't stop me from making salads. the grocery store always has plenty of options and i bide my time until the cooler weather returns and i can begin growing my own again. one thing that doesn't stop producing in the heat is the herb garden and that brings endless options for salads. whether it is a green salad, potato salad or tabbouleh, there are more than a few good dishes to use the bounty from the herb garden.
one of my favorite summer treats is a batch of homemade ranch dressing. rich and tangy and full of herbs, it mixes up quickly and tastes so much better than anything in a bottle.
dill, onion chives (or garlic chives as pictured above) and parsley are what give the majority of the flavor to ranch dressing. pick them just before using and be sure to wash them well.
a big salad of mixed greens, cherry tomatoes, cucumbers, avocados and shredded red cabbage tastes divine with a drizzle of homemade ranch dressing.
the wonderful aspect of a salad is that there aren't any hard rules as to what can go in it. with the availability of specialty greens, a salad can be made by mixing different types of greens or as simple as one single variety. my italian grandmother often served fresh chicory with a splash of red wine vinegar after sunday dinner. most of the time, my mother would mix romaine and iceberg lettuce with cucumbers, cherry tomatoes and olives and allow my brother and me to top it with dressing out of the bottle. but in summer, she would fix a large heaped bowl of salad that was full of bits of salami and provolone cheese with olives, thin slivers of red onion, cucumbers and green peppers then she would toss this with olive oil and red wine vinegar. served with freshly baked italian bread, this was dinner on many occasions during the hot, muggy months. as an adult, i have prepared many salads like this, both with meat and cheese and without, for my own family. my girls named it a "grandma" salad since my mother prepared one for them during a visit many years ago. as young adults, they will still ask me to make them a grandma salad.
for gardeners, this part of the growing season can also be a little frustrating. in the heat of summer, lettuces have all but vanished from the garden leaving tomatoes and cucumbers looking for other ways onto the menu. the lack of lettuce in my garden doesn't stop me from making salads. the grocery store always has plenty of options and i bide my time until the cooler weather returns and i can begin growing my own again. one thing that doesn't stop producing in the heat is the herb garden and that brings endless options for salads. whether it is a green salad, potato salad or tabbouleh, there are more than a few good dishes to use the bounty from the herb garden.
one of my favorite summer treats is a batch of homemade ranch dressing. rich and tangy and full of herbs, it mixes up quickly and tastes so much better than anything in a bottle.
a big salad of mixed greens, cherry tomatoes, cucumbers, avocados and shredded red cabbage tastes divine with a drizzle of homemade ranch dressing.
herb garden ranch dressing
makes about 1 1/2 cups
2 tablespoons chopped chives
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/2 teaspoon granulated garlic
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more if you like it peppery)
1/4teaspoon sweet paprika
1/3 cup mayonnaise
1 1/2 cup buttermilk
place the herbs and spices in a mixing bowl and stir to combine. add the mayonnaise and mix it enough to form a smooth paste. slowly add the buttermilk as you gently mix the dressing with a whisk. chill for at least an hour before serving to let the flavor develop. store in a glass jar in the fridge, it will keep for a week.
this will be a thin and light dressing but you can thicken it by first increasing the mayonnaise to 2/3 cup and then stirring in 1 to 2 teaspoons of freshly squeezed lemon juice.
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