With fruits and vegetables in peak season, summer is the best time to get creative with your salads.
Celeb chef and mom Susannah Locketti shares her secrets for making gourmet summer salads that celebrate the season's best crops.
Surprising mixes make unbelievable salads. Watermelon chunks combine beautifully with crumbled feta, toasted pine nuts, basil oil and pepper. Serve on a white platter to showcase the colors. Serve this at an outdoor summer dinner party and we guarantee every plate will come back empty.
1) Crumbled goat cheese pairs perfectly with arugula, strawberries or blueberries and toasted walnuts.
2) Gouda is excellent with golden apples, pecans, dried cranberries and red leaf lettuce.
3) Brie is terrific with thin slices of beef tenderloin over mesclun greens and red grapes.
|Go for a Change in Greenery
Go for a variety of greens all summer long using baby spinach, field greens, arugula, and Boston lettuce. Not only will you vary your nutrients, but you'll never be bored. Don't forget to season your greens with salt and pepper to heighten their flavor.
|Add Some Heat
Not all salads have to be enjoyed cold. Grilled red peppers and eggplant slices are tasty with melted mozzarella, pesto and grilled polenta wedges. Serve grilled meats and seafood over field greens with a warm vinaigrette. Just microwave your favorite vinaigrette and drizzle on top.
|Dress Things Up
Use the juice from an orange to make a delicious salad dressing--combine with olive oil, balsamic vinegar and dried Italian herbs. Sparkling apple cider, sesame oil, garlic and soy sauce makes a unique dressing when warmed and served with grilled chicken or shrimp, greens, toasted peanuts, shredded carrots and cucumber slices.