Tuesday, June 10, 2008

lazy sunday chopped salad

Sunday nights at our house generally mean something simple, delicious and market inspired for dinner. And since we usually find ourselves out to dinner on friday and saturday (which can also mean more complicated, heavier food), you can count on our sunday meal being crammed full of all the vegetables I can muster the energy to wash and chop.

Enter the chopped salad.

Here's how it works: go to the farmer's market. Wander the aisles buying anything and everything one can conceivably and/or tastefully combine in a large bowl with dressing, preferably selecting ingredients based on seasonal relevance. We are a bit spoiled in southern california in that our farmers tend to sell the bulk of their produce year round. But I still try to buy what's supposed to be MORE in season because somehow, it just feels right.

Lazy Sunday Chopped Salad

Tat soi
green beans (quickly blanched in a salty bath)
early season heirloom tomatoes
baby turnips
japanese cucumbers
red peppers
mung bean and lentil sprouts
oregano (due to aforementioned abundance, this is in everything)
minced lemon verbena
crumbled cotija cheese

Chop/dice everything in desired shapes and sizes and combine in a big bowl. Toss with this simple dressing:

Simple lemony vinaigrette

equal parts good quality olive oil and fresh lemon juice
1 tsp dijon mustard
1 small garlic clove, smashed
salt & pepper

I usually put everything in a jar with a lid and shake hard for a few moments until everything appears mixed.

If you've made more than you can eat in one sitting, only toss what you intend to eat and save the rest, covered in the fridge. Lazy Sunday salads make excellent Monday night leftovers.

1 comment:

Frantic Home Cook said...

I'd love to include a photo with credit and link of your Lazy Sunday Salad in my list of summer salads.