The heat wave is still upon us. Here are 6 salad recipes for cool food

Labor Day may be behind us, but the scorching heat is not. That makes it a good time to look at what to do with your summer leftovers and consider early fall arrivals. The heat is still unbearable, so I say stick with dishes that require minimal – if any – cooking.

The last cherries of summer (from Canada) will be gone from store shelves in the next week or two. You probably still have a few of them in your produce drawer from that season’s last cherry party. Marinated in sherry, the flavors of the cherries really stand out and make a great addition to a simple seasoned sautéed steak. Served on a peppery arugula bed, this Warm steak salad with Sherried cherries is a dish that will be ready in less than an hour and will require less than 15 minutes of cooking time (including preheating the pan).

BLD’s Fresh Vegetable Salad very simple, but the ingredients blend perfectly. A light, fresh herbal homemade sauce sweetened with a hint of honey and just the right amount toss with a wonderfully bright and colorful salad of crisp fresh corn, red beans, and chili peppers. Grilled bells and green beans with diced avocado and toasted cashews . Topped with fresh sprouts and a hint of aromatic hemp seeds, it’s perfect for those late summer/early fall days when all the fresh produce is available at farmers markets.

Simple and totally refreshing, Tomato and watermelon salad is a nostalgic goodbye to summer. Depending on how quick you are with a knife, it could be ready in 30 minutes or less. A delicate balance of sweet watermelon and tart tomatoes is complemented by floral basil and just enough aromas from balsamic vinegar. To further accentuate the sweetness of the melon, try topping it with a savory cheese such as feta.

Bright and bright, Tomato, dill, fresh Garbanzo and olive bread salad It’s a great accompaniment to grilled meats and fish – and the roast chicken you just bought from the grocery store. This Italian Panzanella riff adds fresh cherry tomatoes to pickled ripe tomatoes, dill, fresh garbanzos (if you’ve never eaten them, you’ll enjoy) and shallots. Toasted olive bread infused with vegetable juices and a little feta for added flavor.

Chickpeas are peaking recently and together with the yellow wax beans, they create a splash of color in the salad with brioche bread and aioli tarragon from Michelin-starred chef Josef Centeno. A hint of tarragon, other herbs like chervil, chives, thyme and dill are also part of the flavor explosion with every bite. Walnut vinegar, made with sherry vinegar and walnut oil, as well as rich croutons give the humble beans an air of unexpected luxury.

Here Shrimp and avocado salad with mango, Chile and lemon sauce Full of flavor and texture. Feel free to substitute leftover firm fish such as halibut, trout or sea bass for shrimp – or if you’re feeling festive, swap in some lobster. The sauce is sweet, sour and spicy; The snap peas add a distinct crunch and the herbs make the whole dish moist. It’s a great salad for a hot day when you don’t want to turn on the oven or stove.

This salad features fresh corn, edamame beans, roasted bell peppers, chickpeas, diced avocado and toasted cashews, topped with fresh sprouts and hemp seeds.

Time40 minutes

yieldsServes 4 to 6

This simple, refreshing summer salad contrasts the sweetness of watermelon with the tartness of tomatoes.

Time30 minutes

yieldsServes 6 to 8

Chickpeas are served in chef Josef Centeno’s crispy cream salad. Tarragon gives aioli a refreshing herbal note and a jar of walnut oil provides the perfect amount of acidity.

Time1 hour

yieldsServer 6

Ripe tomatoes and dill marinated in a beautiful jar of red wine vinegar before being tossed on toasted olive bread, to soak up the juices from the marinated vegetables.

Time30 minutes, plus marinating time

yieldsServe 4 as a side dish

The sweet, sour, and spicy sauce for this shrimp and avocado salad is a treat on a hot day, while the herbs in it are soothing.

Time30 minutes

yieldsServer 6

Steak, arugula, and cherries soaked in sherry vinegar make for a simple, elegant meal that’s delicious on a busy weekend night and incredibly delicious.

Time45 mins

yieldsServe 2

https://www.latimes.com/recipe/list/recipes-for-end-of-summer-salads The heat wave is still upon us. Here are 6 salad recipes for cool food

Russell Falcon

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