When the heat of late summer is dogging my heels and dragging me into doldrums, what I want to eat is something that can relieve that spiritual weight. Even a vegetarian delight can seem overly demanding of my metabolism and moods at such times, but that doesn’t stop me from being hungry. So, what to do that will be more satisfying nutritionally than eating an entire package of Popsicles? Create some inner relief with a light and juicy salad.
My standard starting point for salad is generally some fresh green stuff. For a light and summery version, I love the sweet and fragile kinds of greens, perhaps some Bibb or butter or leaf lettuce, and even of those slightly meatier leaves that will give a bit of textural contrast and substance to the salad, I like the mild ones like mâche (lamb’s lettuce), chard (silverbeet), and beet greens. Some nice blend of several of those is refreshing and nutritious enough to make me feel virtuous but not overstuffed.
I like to give the meal a little zip with some other green goodness, say some fresh mint and thinly sliced fennel bulb, sweet basil and chopped sugar snap peas. But I wouldn’t want to limit myself to entirely green things. I’d use some diced or sliced ripe, juicy pear as the starring feature of the dish, because that’s a favorite treat almost any time, any way. What goes nicely with a pear-green-refreshing salad? So many possible things. This time, I think, a melange of toasted pistachios, a chiffonade of garden-fresh pink rose petals (or day lilies or a sprinkling of violets, borage, or lilac blossoms), and some finely shredded mildly nutty Jarlsberg cheese. Keeping in mind that the flowers must be chemical-free, of course. I’d dress this beauty up with a blend of avocado oil, sparkling Elderflower Pressé (I’m fond of Belvoir Fruit Farms‘ excellent elixir), lime juice, vanilla, a pinch of salt, and a dusting of cayenne pepper.
And then I’d stop sitting around, merely talking about it, and eat that salad. Appetite for light things or not, I get hungry.