Salads are at their best in summer months. While we eat them year-round, flavors are at their peak during the summer, when greens and other salad ingredients come fresh from the garden to the table.
A variety of fresh greens are the basis of any leafy salad. Mild greens such as baby spinach, romaine, iceberg, butter lettuce and red and green leaf lettuce can be complemented by “strong greens” like arugula and watercress. Topping a salad with fresh herbs such as basil, mint, parsley, cilantro, dill, can also add a nice burst of flavor. Would you like me to post a guide to herbs? I personally love herbs in everything, and use them often.
Romaine -Perfect for summer salads, the crispness of romaine works well in a traditional Caesar, finely sliced in a chopped salad or as part of a summer taco bar.
Leaf Lettuce – These luscious leaves are beautiful to behold and taste great in salads, on burgers off the grill, or rolled in wraps of all types.
Sorrel – is a leafy green that resembles spinach. It has a bright and tart flavor. Great to use in soup.
Kale – is the “queen of greens” . Its great for using in baking, steaming, juicing, salads, and is just a real nutritional powerhouse.
Arugula – Also known as rocket, this spicy green is a delicious and healthy addition to any mixed salad and makes a wonderful pesto alternative to basil.
Baby Spinach – These delicate and nutritious green leaves are delicious sautéed in olive oil with a hint of lemon or fresh in a salad with a light dressing.
Do you have a garden? What’s growing in your garden?