During the winter, we rely on soup for our go-to one-dish meals. But come summer, especially when the heat soars, we want salad instead.
Given all the delicious produce available — juicy ripe tomatoes, crunchy cukes, fresh basil — it doesn’t take much effort to throw together a great-tasting salad in August and September.
If it’s too hot to cook, zero in on the raw salads or substitute ingredients (canned beans instead of dried, supermarket-roasted chicken instead of home-roasted). Or cook when it’s cool(er).
When putting together salads that store well — grain, bean, and noodle — do yourself a favor and make large quantities. Then, on those nights when you don’t feel like cooking at all, you’ll appreciate dipping into that big batch of tabouli or supping on leftover salade niçoise.
Here are eight categories of supper salads we favor, with recipes.
The Culinate 8 | |
| Easy-to-digest food tips, facts, and insights. | |
Want more? Comb the archives.
| | Cooking phasesChange in our kitchensReflections on cooking — and a career that’s based largely at the stove. |
The Culinate 8Breads of IndiaFlatbreads from around the continent | The Produce DiariesLeeksBeyond a supporting role |
First PersonLa Cosa NostraThe great Sicilian-Neapolitan kitchen rivalry | Cynthia’s High FiveMy new columnFive ideas each month for eating better |
There are no comments on this item
Add a comment