I thought I'd take this opportunity to link to some cool, summer salads appropriate for a lighter dinner. One of my all time favorites is Salade Nicoise. There is a little stove top simmering involved, but no need to heat up the oven. Just make sure to buy a jar of really top quality tuna in oil - this is not the place for Bumble Bee solid in water. Really.
Last night I served two salads alongside each other and they really complemented each other well. The first, a Spanish flavored chicken salad, is one that I've made numerous times since Amanda first posted it on food52. The mix of artichoke hearts and peppadew peppers with the almonds is irresistible. Last night, I improvised a little, adding the kernels of a leftover ear of corn, as well as some sliced heart of palm for some of the artichoke after I ran out. If it's hot and you don't want to roast a chicken, just use a store-bought rotisserie chicken. Some stores sell "naked" or seasoning free roasted chickens, which are preferable here.
The second was something really different. I pulled it out of the New York Times the day I made a dish requiring the tops of the broccoli. I eagerly cut out this recipe using the broccoli stalks in a lemony salad with creamy avocado. Together, this and the chicken salad made a delicious summer meal with a piece of garlicky bruschetta and a glass of vinho verde.
Last night I served two salads alongside each other and they really complemented each other well. The first, a Spanish flavored chicken salad, is one that I've made numerous times since Amanda first posted it on food52. The mix of artichoke hearts and peppadew peppers with the almonds is irresistible. Last night, I improvised a little, adding the kernels of a leftover ear of corn, as well as some sliced heart of palm for some of the artichoke after I ran out. If it's hot and you don't want to roast a chicken, just use a store-bought rotisserie chicken. Some stores sell "naked" or seasoning free roasted chickens, which are preferable here.
The second was something really different. I pulled it out of the New York Times the day I made a dish requiring the tops of the broccoli. I eagerly cut out this recipe using the broccoli stalks in a lemony salad with creamy avocado. Together, this and the chicken salad made a delicious summer meal with a piece of garlicky bruschetta and a glass of vinho verde.
Enjoy and stay cool!
Can't get enough salads this crazy hot summer! Looks great!
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