Sizzling summer salads

It is hot, Arizona hot and the last thing anyone wants to do is fire up the stove. Air Conditioning is expensive, why make the ac work harder on a 110 degree day by upping the ante in the kitchen? There are several options, the grill outside would work, but that entails going out into the backyard, which at this time of day makes the Sahara look like inviting, or one could prepare a nice crisp cool salad. It is easier than one might think and the cook has control of what goes in, especially if avoiding the pre-washed and packaged greens with the complimentary pet frog inside.

The pre-packed stuff is a lot more expensive than buying a bunch of leaf lettuce and some fixings, and as with any meal, the fresher the ingredients the better the end result. Ergo greens picked from the garden would be the best option, but if not the farming type, there are those who are and may offer their goods at a farmer’s market. I know, there isn’t one around here either, so off to the market. Pick a market with a high turnover so the lettuce wasn’t picked by Moses, and while there check for things to scatter around the greenery for a bit more eye and taste appeal. Grape tomatoes, Kalamata olives, some Italian cheese to shred over?  Don’t forget the dressing. A simple dressing can be just vinegar and oil, or dress it up a bit with large grain mustard (country style), some lemon or lime juice, and some nice olive oil.

Once home either rinse the lettuce carefully under cold water and drain thoroughly, or cut the lettuce up and give it a ride in the salad spinner – kind of like Disney land for greens, but with a much darker ending. Place it in bowls and prepare the dressing. Pretty grueling so far, eh?  The dressing is simple.

One can just pour a little good olive oil over the lettuce followed by a bit of red wine vinegar, or the cook can fancy it up a bit. Once again there isn’t too much to it and the end result is worth the effort. Squeeze some wine vinegar, fresh lime, or lemon juice into a small bowls, excuse the seeds. About two table spoons will do. To this add 1 Tbs of mustard, cores grain country style preferably. Add a pinch each of sugar, salt, and pepper, pour in two Tbs of olive oil and whisk until the mixture emulsifies (thickens). Give it a taste and adjust the sugar and salt as needed.

Whew, pretty tough going so far. Now for the easy part, pour the dressing over the salad and toss the greens, decorate with olives, tomatoes, hearts of palm, Lark‘s tongues, or whatever, sprinkle a little grated cheese over the top and eat. Unless a total basket case, this should take only about 15 minutes from start to finish, won’t cause the kitchen walls to start breathing form the heat, and will bring one closer to wearing that speedo or bikini to the beach next seaso, without sending the tourists running in panic. Hey, that could happen.