Summer Salads

With summer coming to an end on the East Coast and our summer just beginning, now is the time to take advantage of the season’s bounty. On Saturday, my friend McKenzie and I took a trip to the Ferry Plaza Farmers Market. We arrived early (7:30am) to enjoy some Blue Bottle coffee and a waffle before hitting the market.

McKenzie is an unbelievable cook and makes it all look so easy in the kitchen. She also happens to be a great teacher–a bonus for me. Saturday was my second cooking lesson with her (I need about 20 more) and we concentrated on simple, delicious salads. Her son, my bff Grant, was a huge help in the kitchen. See her favorite summer salad recipes below!

Arugula & Strawberry Salad 

Ingredients for the salad: 
Arugula (wild if available)
Half a red onion cut in thin strips
Feta or goat cheese
Marcona or slivered, toasted almonds

Ingredients for the dressing:
Juice of two limes
1/2 teaspoon of creamy hot sauce (we recommend piri piri or Chalula)
1 teaspoon or more depending on how sweet you like your dressing of good quality maple syrup (McKenzie scolded me for owning Aunt Jemima so don’t use that, k?)
5 tablespoons of neutral-tasting oil (grape seed, vegetable or canola)
Salt + pepper to taste

Mix all ingredients save for oil and then either stream oil in last and emulsify or add to a mason jar and shake vigorously to incorporate. In a serving bowl gently toss the arugula leaves in the dressing, add the cheese, strawberries and nuts.







Creamy Kale Salad

Ingredients for the salad: 
1 bunch of dino kale or curly kale, destemmed and julienned
1 1/2 cups of cooked Pearled Farro (al dente)
1 avocado, cut into small cubes
Marcona or slivered, toasted almonds for crunch

Ingredients for the dressing:
1 small Garlic Clove
Juice of one lemon
1 tablespoon of red or white vinegar
1 egg yolk
1/4 cup of Olive Oil
1/2 teaspoon of kosher or sea salt
Petter to taste and additional salt to taste

Make the dressing by using a hand blender or food processor to emulsify the ingredients. May have to adjust by adding more salt, honey or even a touch of water.

Trick with kale: it’s bitter and needs to sit in dressing prior to serving. Combine the kale with dressing in a large bowl and use hands to work dressing in. Add the farro with a couple pinches of salt. Before you’re ready to serve, add the avocado and nuts.






Tomato & Mozzarella Salad 

Ingredients for the salad: 
6-7 Dry Farmed Early Girl Tomatoes (the smaller ones are more flavorful and contain less water)
1 ball Mozzarella
Handful of Arugula for greenery
3 slices of Prosciutto, or more
Kosher salt and pepper to taste

Cut tomatoes in quarters. In a bowl, salt the tomatoes heavily (tomatoes need salt) and a drizzle of olive oil. On a side plate or large serving plate, arrange the tomato slices. Tear the mozzarella cheese over the tomatoes. Then, add some arugula and top with strips of sliced prosciutto and an additional drizzle of olive oil.






4 responses

  1. Pingback: Happy Hump Day | come to coco

  2. Pingback: The Best Salads in the Bay Area « come to coco

  3. Pingback: Bright Salads « come to coco

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