8/18/11

Summer Salad with Yogurt (or Buttermilk) Dressing


Small Share

4 Tomatoes
2 Summer Squash
1 Garlic
2 Onions
1 lb. Beets
1 bunch Radishes

Large Share

4 Tomatoes
2 Summer Squash
1 Garlic
2 Onions
1 lb. Beets
1 bunch Radishes
2 Cucumbers
1 Bunch Basil
1 Head Lettuce

It's pretty easy to make a summer salad composed on a plate, Northern European style. Peel and boil beets cut into bite size pieces until tender. Cover with cool water to bring to room temperature. Drain. Arrange on individual plates, then top with a variety of summer veggies: lettuce, sliced cucumber and tomato,  radishes and maybe a little sprouts and sweet corn, if you have some. Dress with a vinaigrette made with either cider or sherry vinegar to which you've stirred in a little yogurt or buttermilk, then seasoned with mustard, white pepper, chopped capers, a pinch of sugar and some chopped dill (or parsley). 

To make this a meal you could add a breaded chicken or veal cutlet. And as long as you're breading and frying why not consider doing up a few slices of the summer squash? A little fried food is hardly an indulgence against a mountain of salad.

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