I just had the perfect lunch: a big orange local tomato sliced with olive oil, fresh basil, Northern Prairie Chevre and a little salt.
Since summer is the best time of year for salads, I thought I’d invite you to share your favorite recipes in this thread.
What do you love to pour over a leafy green salad? We’ve been getting fantastic greens from One Step at a Time Gardens, and I keep making the same dressing: grapeseed oil, a little cider vinegar, a little dijon mustard, a little honey, a little salt.
Here’s a dressing for potato salad that will suit vegans or mayonnaise-haters like me. It’s a North African dish from The Book of Jewish Food by Claudia Roden. You can also stir it into cooked carrots, or a mixture of potatoes and carrots.
A few Tbsp of lemon juice
4-5 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1 tsp paprika
pinch cayenne pepper
3 garlic cloves, crushed or finely chopped (you can go lighter on garlic if you don’t love it)
salt to taste
Combine the dressing ingredients while you are boiling potatoes, carrots or both. When veggies are tender, chop them or mash them, then mix them with the dressing in a bowl. This is a great dish for potlucks at any time of the year, because it’s good at room temperature too.