Coldslaw has never enticed me. Not that it tried that hard, with its mayonnaise dressing and limp cabbage leaves, but it’s the side dish I’ve always steered clear of at bbqs and summer gatherings. This is a great alternative.
I like crisp summer salads with some texture and a refreshingly tart vinaigrette. I don’t normally think brussels sprouts when I think of salads, but they work remarkably well in salads when shredded. Trader Joe’s sells them pre-shredded, but I highly recommend you shred them yourself using a mandolin. Freshly shredded sprouts have a lot more flavor.
This salad would be welcome at a bbq– a nice complement to anything from the grill!
Brussels Sprouts Salad
Serves 4 as a side
Optional Add-ins: parmesan & walnuts // parmesan & pecans // apples & pecorino or gruyere
4-6 cups shredded brussels sprouts
3 Tbl apple cider vinegar
9 Tbl extra-virgin olive oil
2 tsp Dijon mustard
kosher salt and cracked black pepper
Whisk the last 4 ingredients together until emulsified. Toss with the sprouts. Let sit for several minutes before serving.
This is the perfect salad to eat when the weather’s hot; zucchini’s in season; and you don’t want to make anything fussy. Fresh zucchini is silky and pairs perfectly with a light lemon vinaigrette with a pinch of salt.
(Sadly, hot weather is not what inspired this salad. It is cold and dreary here in Seattle, but that won’t stop me from enjoying some summer produce.)
I’m not giving you measurements because they don’t matter for this salad, and I think you have made a salad before if you are reading this blog. Plus, that’s part of the joy of a salad– improvisation.
(And I’m being to the point because I’ve been in class all day, and I had 3 hours of homework. I can’t wait to finish this Masters completely!)
Raw Zucchini Salad
Peel the zucchini into long strips with a peeler. Squeeze the lemon over it, and drizzle with olive oil. Sprinkle with kosher salt. Toss with your hands. Taste, and adjust seasonings.
My favorite salad dressing (see “Mom’s Salad Dressing” in the Recipe Index) is a little time-consuming but totally worth it. Every time I make that salad, people ooh and aaw, and everyone wants the recipe. Thanks, Mom.
Today it’s the perfect temperature out (82!!), and I don’t feel like standing in the kitchen mincing garlic. Here’s one of my favorite simple salad dressings that requires no garlic mincing and takes less time to make than to eat. The recipe is approximate, so add more vinegar, oil, or mustard to taste. Enjoy! lv, molly
P.S. I just dipped a frozen banana in Nutella. That’s my other favorite food on a hot day. Mmm.
Arugula Salad with Simple Dijon Vinaigrette
One bunch arugula (this is the perfect green to serve with this salad because it’s peppery and pairs well with the mustard)
1 Tbl extra virgin olive oil
1/2 Tbl white wine vinegar OR 1/2 Tbl lemon juice
1/2 Tbl dijon mustard
Salt/ pepper to taste (I don’t add any because I think the dijon adds enough flavor, but season as you see fit!)