Mid-summer is the perfect time for a nice, cool salad. You know what I mean. Even with A/C, the idea of slaving over a stove is a non-starter.  So, here today we have a nice salad just right for the occasion. With regard to making salads, I’ve grown fond of spinach. Yet in the recipe given any choice green will do, be it romaine lettuce, arugula, loose leaf, mesclun or even iceberg. Use what’s available and what suits you best. In this rendition, we add salmon. Mainly smoked salmon. This usually comes in either a 4 or 6-ounce package. Again, go with what you’ve got.  Note that hot-smoked salmon is fully cooked and ready to use as is.

The other thing to consider for this recipe is avocados. When the avocado arrives at the store, usually it’s hard as a rock. Or if left outride for a while, it gets mushy. So, how do you know when the sucker is ripe for consumption? Simple, pick up the fruit and gently squeeze on its surface. You should feel a slight give on the peel. Also, the color of the skin should be a dark green.  If it’s too soft, pass it.

Also, for this recipe I use regular tender young spinach. Some chefs dictate that baby spinach is best for salads and regular spinach is best for cooking. I’m practical, I use what I have on hand. If you prefer baby spinach, go for it. If you have regular spinach, then use that. To me, once sprinkled with the vinaigrette, there’s no difference in the flavor profile.

Ingredients:

2 hard boiled eggs, peeled and halved
½ cup olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
2 cloves garlic, peeled and minced
¼ teaspoon dried oregano
8 ounces spinach (regular or baby spinach)
4 smoke salmon fillets (4 or 6 ounce each)
2 medium sized avocados, peeled and sliced lengthwise about ½-inch thick

Instructions:

1. First thing is boiling the eggs. I’ve found that the easiest way to do this is: Place eggs in a small saucepan or pot, fill with cold water to cover by 1-2 inches. Then bring the water to a rolling boil on high heat. Once it starts boiling, cover pot, remove from heat and let sit for 14 minutes. Some say just 12 minutes. My experience is that I want them truly hard-boiled eggs with a tender yolk and a firm white skin. Thus, I let them stand a bit longer. Peel eggs, cut into halves, and garnish salad when ready.
2. In a bowl or cup, mix the olive oil, vinegar, salt, pepper, garlic and oregano. This is known as a vinaigrette.  Set aside until ready to use
3. Remove stems from spinach. Place under cold running water and pat dry with paper towels.
4. Rinse salmon fillets under cold running water and pat dry with paper towels. Cut each fillet lengthwise into ¼ to ½ inch slices.
5.  Arrange spinach on a serving platter or salad bowl. Adorn with alternate rows of salmon slices and avocado. Garnish eggs in center of dish. Drizzle olive-oil vinaigrette over spinach and serve
   Yield: 4-6 servings.

Global warming is still with us and our eating habits have changed accordingly. More nutritious light meals is the norm, and the recipe given today reflects that fact. A classical salad dressing that enhances any veggie combination. What we offer is Salade à la Crème. A basic translation would be ‘cream salad.’ Simple enough: combine pepper, salt, red wine vinegar, cream and olive oil, and serve over greens or any vegetable of your choice. In this case we opted for zucchini, tomatoes and smoked turkey on a bed of spinach topped with stuffed Spanish green olives,. You can add, change or modify the ingredients to suit your palate. As I’ve said times before, you’re only limited by your imagination.

SALADE Ὰ LA CRÈME

Ingredients:

1 (5-oz.) package fresh spinach
3 zucchini, washed and sliced thin
18-20 cherry tomatoes, slice in half
1 (7-oz.) pack turkey breasts (smoked or oven roasted)
1/3 cup pimento stuffed Spanish olives, sliced in half

Salad Dressing:
4 teaspoons red wine vinegar
5 tablespoons heavy cream
½ teaspoon ground white pepper
½ teaspoon salt
3 tablespoons olive oil

Instructions:

1. Rinse spinach under cold running water and pat dry with paper towels or salad spinner.
2. In a salad platter, arrange spinach in a circle. Add zucchini and garnish with tomatoes. Layer with turkey breasts and stuffed olives
3. In a small bowl, combine vinegar, cream, pepper and salt. Beat with a whisk for 20-30 seconds. The mixture should be creamy and foamy. Add olive oil and mix with a spoon to blend. Drizzle dressing over salad and serve.
   Yield: 4-6 servings.

It’s been a hot, gruesome summer in most places and the idea of cooking over a stove is anathema to most, even with air conditioning. The Cucumber Salad recipe we have today will improve the situation. It’s a chilled cucumber salad, no fusing with cooking. Now, some  would never consider cucumbers for a salad dish. Cucumbers are normally relegated to a sometime appetizer, if that. This dish transforms it to a savory lunch or even main course for a hot humid day. It’s perfect with lots of bread. You can garnish it with tomatoes or eggs or anchovies, or  whatever else is available on the cupboard. Take a bite out of summer with this easy and unique cucumber salad.

CUCUMBER SALAD

Ingredients:

3 cucumbers
Salt to taste
1 quart sour cream
fresh finely chopped dill, about a 3 tablespoons or as much as you want
Juice from ½ lemon

Instructions:

1. Peel cucumbers and slice thin. Add lots of salt, place in refrigerator and leave there to chill until serving.
2.  Mix dill with sour cream.  Stir in lemon juice. Place in fridge till just before serving.
3.  Tale cucumbers and drain extra water from dish. Mix cucumber with the sour cream dressing and serve.
   Yield: 4-6 servings.