So simple, so fresh and so welcoming to any additions you want to bring in like cold poultry, or nuts or fresh herbs. This is the great introduction to cooking with your hands. Tearing greens and tossing salads with your hands tells you if there's not enough oil (the leaves are dry feeling when they should have the slightest suggestion of slick) or there's too much fruit. Summer greens are all over the place in tastes, from tart to almost sweet, from crunchy to melting. You want them all in this salad, whatever you can find will make it all the better. And have the fruit underipe so it's almost crisp.
Maple Lemon Glaze
Makes 2/3 cup
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
Since Marcella Hazan introduced balsamic vinegar to Americans, many people put it on strawberries. My friend Terry Ford, owner of the Enterprise newspaper in Ripley, Tennessee, adds brown sugar, which finishes off the sweetness and gives an even deeper red color to the berries. Some recipes call for fresh-cracked black pepper. I like to add a little salt. They are so eye-catching that you need to serve them in clear glass - I use a tall, moderately narrow vase. These are ideal at parties or as a light dessert.
This salad is sure to be a showstopper at any picnic and is not impossible to make.
You could cook the asparagus a day ahead, and make the salad hours before serving.
Raspberry Coconut Popsicles
My friend Lois claims having these tomatoes on hand is like having money in the bank. I use them when sundried tomatoes are called for but these are much juicier and luscious. Pieces of ripe summer tomato are slow roasted with olive oil until their edges have a lacy golden crust and the tomatoes taste like candy.
Use fresh or frozen raspberries for this simple dessert. Serve it on its own, with frozen yogurt, or over shortcake.
Tandoori chicken inspired this grilled vegetable recipe. With the Tandoori Spice Blend it comes together fast.