Summer Salads of 2018 and more
Sometimes my recall on each summer has to do with a drink or a food dish or the bathing suit I wore. I happen to be drinking a Vodka Martini this summer. Last summer it was all about tequila. The summer before it was into my own version of a Vodka Negroni. This summer there are two salads that I have made a few times and I plan on making them again before the season winds down.
Peaches, Tomatoes, and Burrata with Hot Sauce. Cut up a platter with tomatoes, peaches (or nectarines), burrata and a few bunches of chopped up basil. Drizzle over the top a mixture of 2 tbsp. oil oil, 2 tbsp. hot sauce (I used Frank’s), 2 tsp. unseasoned rice vinegar, 2 tsp. honey and kosher salt. Simply summer.
Greens, snap peas, green beans and peas make up the base of the salad. The dressing is a mixture of 1/2 cup buttermilk, 1/2 cup mayonnaise, 1 medium shallot minced, 1 tsp. Dijon mustard, 1/4 tsp. kosher salt, 1 tsp. red wine vinegar and 1/2 cup chopped chives. Again, simply summer.
We also made Adam Perry Lang’s prime rib on the grill. Again, simple and delicious. After all, summer is all about the grill and simple salads.