Sometimes, only a really good meal will do. Oftentimes, actually, only a really good meal will do. But here’s the thing. When it’s a 100 degrees outside, even if you really want a good meal, chances are anytime more than zero minutes in the kitchen are impossible.
But a girl’s gotta eat. Even if it’s triple digits and a couple seconds means everything is melting, sweating, and leaking. Gross. Doesn’t sound appetizing at all, huh?
Back to the kitchen it is then, but only for a day. Cue the previously prepared salad, in the realm of the pasta and faro salads. The salads that keep for days in the refrigerator and as a result, feed you for days. And is this a good salad. All green vegetables, all summer vegetables, a little goat cheese, a little shallot, a lot of garlic, a smidge of Dijon. It’s refreshing chilled, and delicious on a toasty crostini. But I’ve got a problem here. It’s a headlining problem.
Here’s the thing: I made a green salad. I wanted to make a green salad. Fresh zucchini, summer green beans, tender asparagus. But to call it a green salad is misleading. What it is, really, is a chopped vegetable salad with a bit of creamy dressing created by the goat cheese and Dijon emulsion. Mixing, dancing, and that wonderful dressing play.
So really, it’s not a green salad. It’s not made of mesculn, Romaine, or Bibb. But it is a green salad, a chopped, tasty salad which features some of summer’s wonderful, green-vegetable bounty.
And there it is, a summer chopped salad made on a Sunday for the rest of the week. Stay outta the kitchen, and just scoop this salad out of the fridge.
Recipe on the following page.
Summer Chopped Salad
i.e. vegetable salad
Green beans, or fava beans, fresh peas
Fresh garlic cloves
Salt and pepper, to taste
1. Wash, dry, and dice zucchini. Wash, dry, and cut green beans, if using into inch long pieces. Wash, dry, and trim the asparagus. Coin the asparagus, reserving the tops. Thinly slice as many garlic cloves as you’d like. (I used about six.)
2. Sauté garlic and zucchini in a bit of olive oil until al dente. Transfer to a bowl on ice to halt cooking.
3. Sauté garlic and bean in a bit of olive oil for about two minutes. Add the asparagus and sauté for an additional minute or two. Transfer to a bowl on ice to halt cooking.
4. Toss vegetables together with thinly sliced shallot, a spoonful of Dijon, salt and pepper to taste, and goat cheese if cool. Refrigerate until ready to serve. Serve atop toasts, tossed with warm pasta, or on a bed of arugala.