One of the biggest dilemmas of summer time is the get together. Let’s face when most are invited to a gathering at the lake, a picnic or even simple “let’s just get together”, we always ask ourselves what should we bring? If it’s Aunt Anne’s Tater Salad, Claire’s Tuna Noodle or even Dennis’ Doritos Slaw (Yes I’m afraid that is a true salad) the first thing to take into consideration is Food Safety.
Summer Safety Tips: Time & temperature is key to providing a safe summer meal and with the heat increasing as the days get longer time provides an even bigger role. When serving outside, following these three simple rules can help ensure a safe summer get together!
1. Keep hot foods hot and cold food cold, though on a 90+ degree day sometimes a potato salad can quickly wear out its welcome.
2. Try to keep waste down by keeping a back-up in a tight iced cooler and refill as necessary.
3. Never let food sit out for more than an hour and once it has been served, be sure to throw away any remaining leftovers!
Here are a few composed salad recipes from back in the day that still work great for the summer outings!
Keep it Simple, Keep it Fresh and Keep it Local!
\m/ Richard
Salad w/ Buttermilk dressing
(an old Martha Stewart recipe that holds its own to this day)
The What
8 slices bacon
half baguette, sliced into 3/4 inch cubes (about 4 cups)
2 tablespoons olive oil salt and pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced BLT
1 pound romaine hearts, coarsely chopped
1 pint grape tomatoes, halved
The How
Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.
In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.
Easy Three Bean Salad
The What:
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
The How:
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Simple Grilled Vegetable Salad
Dressing
3 tablespoons red wine vinegar1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Veggies
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 roma tomatoes, halved lengthwise
Dressing: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper.
Veggie: Heat Grill to Medium. Arrange all vegetables on baking sheet or cutting board. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, All Veggies will be done at different times so cook until desired temp. Place veggies back on baking sheet or cutting board.
Grill endive and radicchio until lightly charred, turning often, this should take about 5 minutes. Place with other veggies. Place tomatoes, skin side down, on grill and cook until just charred. Turn tomatoes; grill until just beginning to soften.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Let stand at room temperature. Mix dressing into vegetables. S& P to taste!
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