This is the Western part of the greens coming in.
I know this is not Westeros, and in fact it’s just Western Mass, but I have just wrapped up this season of Game of Thrones where Tyrion Lannister solidly WON Father’s Day. In the land in which I am Khaleesi, the dog wanders the yard and has finally figured out which greens not to pee on. The salad greens. In the mornings I meander about in an oversized SF Giants T with leggings, toting a colander about the plot. I gather green leaf lettuce, arugula, mizuna, some baby mustard, striated oregano, basil, spinach, lemon mint, red butter lettuce and some other tufts that “salad mix” envelope of seeds spit up. Radishes are coming along as well. So far the big money items haven’t formed yet so I augment with the farmer’s markets and at the store. Here’s a pretty good list of some things I check out and you, too can pick up for a good, colorful, nutrient rich time:
Summer squash, pluot, radish, spinach, tomato, purple cabbage, and cucumber in a roasted garlic vinaigrette.
Cucumbers, lemon cucumbers, fennel bulbs, carrots, cauliflower (all the colors), tomatoes, bell peppers, peaches, pluots, plums, strawberries, blueberries, jicama, celery, red onion, Chioggia beets, grapes, purple cabbage, avocado and asparagus. Any or all of these will take you out of the standard “garden salad” place of feeling like you SHOULD be eating salad into the glamorous world of Salad is Delicious. Building a salad can be super fun. Part of it is the dressing as well, which I think I’ve talked about before. OH, yes, there it is.
Last March I wrote a post with the goal of supporting each and every reader here to NEVER BUY SALAD DRESSING AGAIN. Making your own is easy, it’s cost effective, it’s free of preservatives and creepy Monsanto shit and the best reason: it tastes better. This isn’t even to mention the long term benefits adding your kitchen into your regular creative vault of delights, the ways that making your own stuff builds confidence as well as competency, AND you can use the money toward actually getting the salad. There’s some good recipes there and a great one from a reader in the comments section. So run with those. But let’s chat about building a hearty, interesting, beautiful salad.
Celery, radish, shaved fennel, purple cabbage, black & white sesame seeds tossed with lime juice, olive oil, sea salt and pepper.
1. Work with color: Green salads are phenomenal. But you can have a thousand shades of green in a salad. Each one will bring a certain depth that’s pretty to look at AND the color of your produce reflects the nutrients it contains. So the more color you serve, the deeper your nutrition, yo. So even in a green salad, go with speckled lettuces or dark greens with lights, red edges and yellow stripes. Moving out from green, go for the rainbow. More color means more nutrition, more taste, and it goes with more outfits. I like to mix in purple cabbage with my greens, add radishes and different colored peppers. Get the purple cauliflower sometimes or the red. Or those fancy heirloom carrots that are all different colors. Let yourself branch out and make the salad bowl into a riot of color.
3. Add fresh herbs: It’s so great that now we can walk into a produce section at any given market and find that lettuce has moved far beyond iceberg and romaine. (WHICH I’M NOT KNOCKING). Varietal strains come in all shades and shapes and various flavors from bright to bitter. People are getting into slicing kale super thin and adding that to a raw salad offering. Here’s what I’m begging you to do: add in herbs. You can grow an easy kitchen garden on a sill or you can get little bunches at the market. Just toss in your basil, oregano, cilantro, parsley and savory. Add in fresh chives with the blossoms and dice up some chervil and lemon mint. These greens wake up the entire experience with bright flavors and unexpected combinations that really come together.
4. Toppings, Toppings, Toppings: One of the easiest ways to take your salad to the next nutritional level is to throw seeds and nuts on it. Put a sprout on it. Any extra kaboom you can hit on will up your healthy fats, your omegas, your protein, and it’ll add a good accessorized look to the whole shebang. What works? Here are some ideas off the top of my head: crushed walnuts, almond slivers, sunflower seeds, pumpkin seeds, any color sesame seeds and extra points for a mixing of shades, flax seeds, pine nuts, hazelnuts, pecans and any sprout that strikes your fancy. For extra points: throw seeds and nuts in a dry cast iron skillet and toast them over a low heat until the release some of the scent.
Baby spinach, toasted maple cardamon walnuts, and flame grapes roasted with olive oil, sea salt and pepper.
5. Add some protein: Me? I love a legume. Give me a harissa chickpea. A stewed chipotle pinto bean. A lemongrass hunk of tofu. Take any kind of protein you have and add it into a salad. This will turn your side dish into a whole meal. For the vegans, I vote for legumes the most. Tofu is great on occasion (it has a lot of phytoestrogens in it in addition to being pretty processed so I think it’s great sometimes, but I don’t like to advocate for it as the main source of vegan protein.) Also nutritional yeast is great as a sprinkle or also as an ingredient for your dressing. Especially a miso one. Vegetarians can add hard boiled eggs. And for the seafood lovers out there, adding fish to a salad is a favorite of so many people I know who swear by salads as entire meals. Especially in the summer, a well-built salad in a pretty bowl really does it for me.
And so, my friends, Happy Summer Solstice to you. May your pagan rites be merry. And may your salads kick some serious ass.