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| The dressing looks a bit green because the cutting board still had parsley remnants. |
Summer produce is so delicious and wonderful, you just want salad all the time. During the summer, I love to keep a big tupperware of a mixed, lettuce-free salad in the fridge to eat with everything.
This salad contains some of my favorite summer things: sweet corn, peppers, tomatoes, herbs. Roasting the corn and red peppers gives extra sweet flavor. I also like to throw a few diced jalapenos in any salad for the occasional burn-bomb.
I don't think people really actually a recipe for salad, but here's what I put into this one:
Rainbow salad
Ingredients:
1 cucumber, chopped
2 packages grape or cherry tomatoes, each tomato sliced in half
4 ears of corn on the cob, roasted, kernels sliced off
2 red peppers, roasted and chopped
2 yellow peppers, chopped
1 bunch spring onions, chopped
1 red onion, chopped
1 bunch Italian flat-leaf parsley, chopped
2 jalapenos, finely chopped (I left the seeds in))
What to do
Start by roasting your corn. Rub each ear with olive oil, place them on a cookie sheet, and place under the broiler. As the ears start to look roasty-brown, rotate them. When they're roasted on at least two sides, take them out. Wait for them to cook slightly, then slice the kernels off and put them in the salad bowl.
Roast your peppers. I use the gas burners on my stove. Poke a hole in the peppers, then lean them up against the flame until their skin is blackened. Rotate to get all sides. Allow to cool, then chop and add to the salad bowl.
Chop all the other veggies. Add to the bowl. Mix. Add dressing and eat!
I like to serve this over a bed of spinach leaves.
Mustard Vinaigrette
Ingredients
3/ 4 cup olive oil
1/4 cup apple cider vinegar
3 TB whole-grain mustard
2 garlic cloves, minced
juice of 1 lemon
2 TB brown sugar
salt and pepper to taste
What to do:
Mix all the ingredients in a jar. Screw the lid on, then shake like crazy. Taste for salt and re-season as needed. Pour over salad.
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