Monday, July 16, 2012

Early Summer Salad

When you find yourself taking refuge in air-conditioned rooms, flocking to the nearest beach, or constructing elaborate shade-imparting devices, sweating the curdling-properties of a sabayon in the kitchen is not your first choice.
Our bountiful farm-share - courtesy of Angie Koch - is making my job a lot easier. Salads are a favourite go-to meal for a variety of reasons: easy to prepare, minimal heat involved, they are light, they clear out the fridge and they are delicious!
For this one, I quickly blanched de-stemmed, chopped swiss-chard and garlic scapes, tossed them with thinly sliced hakerai turnips, apples, and cooked beets and marinated everything in a sweet mustard, olive oil and cider vinegar dressing for several hours. The acid in the dressing prevents the fresh fruit and veg from browning and helps soften the tougher ingredients. Don't add salt until right before serving, so as not to draw the water out of the crisp vegetables.
*You might want to add the beets right before serving as well, so as not to turn the whole dish a fluorescent pink. ... Nobody seemed to mind though, as we were too busy discussing the intricacies of  floaty toys.

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