The Best Summer Salads
These salads from Andrew Swallow, co-founder of eco-gourmet restaurant Mixt Greens, make getting your greens a whole lot more fun.
Mâche with Summer Lemon Cucumbers and Lychee
Tender greens, delicate mushrooms, crunchy cucumber, and fragrant lychee fruit make this an especially refreshing salad. And, with only 241 calories, it won’t weigh you down.
Ingredients: Rice wine vinegar, fresh lemon juice, sugar, extra-virgin, olive oil, fine sea salt, ground black pepper, fresh or canned lychees, enoki mushrooms, mâche lettuce, mixed cherry tomatoes, lemon cucumbers, English cucumber
Try this recipe: Mâche with Summer Lemon Cucumbers and Lychee
Summer Melon with Fig and Prosciutto
The luscious, fleshy fruit gives this classic combo a refreshing twist. If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.
Ingredients: Sharlyn melon, honeydew melon, cantaloupe, prosciutto di Parma, basil, fresh dark-skinned figs, arugula, extra-virgin olive oil, ricotta salata, crushed red pepper
Try this recipe: Summer Melon with Fig and Prosciutto
Butter Lettuce and Fresh Herbs with Maytag Blue Cheese
This salad is a clever update on the classic wedge. Serve it with grilled steak or chicken.
Ingredients: Pear vinegar or other fruit vinegar, shallots, whole-grain mustard, extra-virgin olive oil, salt, ground black pepper, butter lettuce, Maytag blue cheese, tarragon, chervil
Try this recipe: Butter Lettuce and Fresh Herbs with Maytag Blue Cheese
Grilled Asparagus and 6-Minute Egg
This recipe calls for an aioli, which uses a raw egg. If you’re pregnant or have food-safety concerns, use a pasteurized egg. And cook the other 4 eggs about 4 minutes more (total of 10 minutes) or until they are completely hard-boiled.
Ingredients: Egg yolk, extra-virgin olive oil, aged sherry vinegar, truffle or truffle oil, asparagus spears, pancetta, whole-wheat bread, unsalted butter, eggs, preferably organic
Try this recipe: Grilled Asparagus and 6-Minute Egg
Filet Mignon with Roquefort and Red Leaf
This steak-and-potatoes dish is guaranteed to make salad lovers out of the staunchest meat eaters.
Ingredients: Yukon Gold potatoes, extra-virgin olive oil, thyme sprigsrosemary sprigs, balsamic vinegar, Dijon mustard, fresh garlic, sliced shallot, honey, fresh thyme leaves, sugar, canola oil, sea salt, yellow onion, filet mignon steaks , red leaf lettuce, tomatoes, quartered and sliced, Roquefort blue cheese
Try this recipe: Filet Mignonwith Roquefort and Red Leaf
Recipes adapted fromCopyright © 2010 by Andrew Swallow. Photos copyright © 2010 by Sara Remington. Published by Ten Speed Press, an imprint of Random House, Inc.