CSA 2011 · Recipes

Late summer salads

A month ago this time, I was overflowing with greens — chard, kale, mesclun, arugula, cabbage, you name it. The result? I brought salad to every potluck, party and cookout all summer long. Now, I’m going to share my two favorite ways of serving salad — one with dressing from a bottle, made locally; and another using a creamy homemade dressing packed with heart-healthy avocado.

Naked salad, ready to get dressed!

The first salad is a simple mesclun-arugula mix, topped with fresh local New England blueberries and finished off with my favorite dressing: a light, flavorful honey vinaigrette by Burnin’ Love Sauces out of Dartmouth, Mass.

Cool and refreshing on a hot summer night: salad with pomegranate limeade from Trader Joe's.
"My Honey Loves Me" salad dressing by Burnin' Love Sauces. I also recommend their red pepper "heartbreak" sauce and "1919 molasses" BBQ sauce (so named in honor of the great Boston molasses flood).

The next salad I found myself making over and over this summer uses the same base, mesclun mix and spicy arugula from my CSA, with a few sliced summer squash (YUM).

These have such a light summery flavor!

To dress this salad, I make a creamy Avocado-Basil Dressing inspired by something I saw in the New York Times a few years ago.

Ingredients

  • 1 avodaco, pitted
  • 1 clove garlic
  • 1/2 cup fresh basil leaves
  • juice of 1 or more limes (to taste — I love limes!)
  • salt
  • freshly ground pepper

Directions

Blend all ingredients in a mini food processor or blender until smooth (I prefer an immersion blender for soups and sauces). Add water to thin if desired.

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