Two Local Salads

Now that the rain has stopped falling here in the northeast, everyone I know is planning a BBQ! Since my circle of friends is not without a healthy amount of overlap, I made two different salads from my CSA and farmer’s market finds to bring to the last two fetes I attended. As the summer harvest changes, feel free to mix up some of the veggies with whatever your local farmer has on hand. Carrots and cabbage will both be around through the fall, and the cuke season is just starting. So keep these recipes handy through labor day.

Chop 1 large head or two small heads of cabbage in bite-sized pieces (I prefer green, or one green and one red)

Grate 2 large-ish carrots

Optional: chop 2 – 3 Ts of herbs and/or 2-3 scallions

In another bowl: mix 2 cups of mayo, 1/3 cup cider vinegar, 2 T local honey (I used some picked up on my recent travels, but you could use sugar, just use less) – mix until mostly uniform. Season with salt, pepper, celery seed. The sauce should be stronger by taste than you want, knowing that it will have to coat a large bowl of veggies.

Toss together and serve!

*Note: this is best if it can sit in the fridge for an hour or more before the Q.

 

Cold Lentil Salad

Lentils are so underrated! This is great cold or room temp – and fine warm as well. Also a great lunch on its own or on top of greens, or I ate leftovers with some locally caught cod baked with dill pesto last night.

Cook 1 1/2 cups green or french lentils with 3 cups water until the water is just evaporated and the lentils are still firm and separate (just remember the water to lentil ratio of 2:1)

Meanwhile: chop 1 small cucumber, 1 scallion, 1 T fresh dill and grate 1 large carrot.

When the lentils are done, allow to cool just a bit and then mix with the rest of the veggies and herbs. Drizzle with good olive oil (1 – 2 T), salt, pepper, and good vinegar (white wine or sherry vinegar is excellent, and in yesterday’s bath I used white balsmic with raspberry). Chill, or eat as is!

This would also be great with grape tomatoes or fennel when the season starts. Other herbs could be substituted as well, but I think the freshness of the dill is an ideal contrast to  the earthiness of the lentils.

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