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Summer Salads 2005
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By
Betsy Feinberg
Salads are the little black dress of the food world – they
are dependable, never go out of favor, can stand alone,
or be accessorized with the season’s latest fruits and vegetables.
In the sweltering months of summer, salads
make a transition from appetizer to entrée as diners
opt for lighter ways to overcome dwindling appetites. As a
main course, salads bring out the flavors of summer’s harvest
and serve as a backdrop for a wide range of ingredients.
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Recipes
from Sensational Salads by Barbara Scott-Goodman
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Roasted Fig & Greens Salad
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Gazpacho Salad
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Basmati Rice Salad
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Grilled Lamb Salad
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Cookbook author Barbara Scott-Goodman
has devoted a whole book to salads, from the most basic mesclun
mixes to inventive rice and bean salads. Entries in Scott-Goodman’s
Sensational Salads (Tabori & Chang, 2005) include Gazpacho
Salad, which takes the acidic blend of summer’s quintessential
cold soup and serves it with the satisfying crunch of Romaine
lettuce leaves and homemade garlicky croutons. The Lamb, Eggplant
& Pepper Salad is a well-rounded serving of greens, vegetables,
and thinly sliced lamb, which the author suggests serving Mediterranean-style
with warm pita bread, hummus, and olives. Uncommon fruits can
also be put to good use in salads, as in Barbara’s Roasted
Fig & Greens Salad with Stilton Cheese, which features the
fleshy sweetness of fresh figs roasted in port, enhanced by
a black fig vinegar dressing. |
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