I hope you all have a wonderful long weekend and are able to enjoy fireworks! I'll be making salad for my family's celebration, duh, and also probably a potato salad and another blueberry rhubarb pie. Here's what I've been reading & eating this week:
Two Older Salad Recipes I Love and Cycle Back To: Watermelon Radishes with Burrata and Nancy's Chopped Salad
A Delicious New Sweetgreen Salad: Mexican Corn Elote Bowl
Curious what's in season where you are?: Food Geeks' have a great database
Martha Stewart posted a great summer lettuce guide: There's So Much You Can Do with Lettuce! and a great article on Cindy Daniel and Doug Lipton, the owners of Shed, A Locavore Mecca in beautiful and amazing Healdsberg, CA, and of course check out their recipe for Charred Cucumber and Radish Salad with Yogurt t
And on a slightly off-topic note: The New York Times Food Department did a blind, hot dog taste-test which stuck a chord for me because last weekend, my brother and I grilled hot dogs out of nostalgia and in memory of our grandfather who loved them and made them for us when we were kids
Fig, Fennel, and Parmesan Salad
Inspired by a small plate that I ate at June almost two years ago: Baby kale, fennel, brown figs, Parmesan, parsley, and marcona almonds drizzled with olive oil, yuzu vinegar, lemon juice, salt, and pepper.
Approximate quantities: 2-3 loosely packed cups of baby kale; 2 fennel bulbs, sliced into thin crescents -- a spiralizer or mandoline works well here; 8 fresh brown figs, quartered vertically, or cut into 8ths if they are very large; 1/4 cup parsley leaves, roughly chopped; 1/3 cup marcona almonds, roughly chopped; 1/2 cup Parmesan cheese, shaved; drizzled with olive oil, yuzu vinegar, lemon juice, salt and pepper to taste.
Serves two as a main.