3 Annoyingly Simple Salads to Make This Week

Savor the last bits of summer produce with these easy dishes

Alas, summer has come to an end. As always, it feels like the fastest three months of the year. This season felt particularly busy for me, as I juggled consistent pop-ups, events, travel, and numerous ongoing projects. While I'm sad to see summer go, the change of season grounds me. I've hit the pause button on travel and most projects for the next few months to refocus on recipe development, this platform, and a few special initiatives. It’s easy to get caught in the chaos of managing what feels like fifty open tabs, but my battery life is draining fast, and I need somewhat of a reset.

Fortunately, this change in weather brings a fresh perspective, new habits, and an abundance of produce. This is one of the best times of year to visit the farmer’s market, where you can find an incredible variety of fruits and vegetables in this two to three week span. You can still savor ripe tomatoes, zucchini, cucumbers, and beans while grapes, beets, leeks, radicchio, and winter squash begin to appear—truly a paradise for market-goers.

Below are three simple salads I made over the course of this summer that I keep returning to. All take about ten minutes or less to prepare, use widely available ingredients, and make a great side dish for any hearty main course.

Shaved Melon and Cucumber Salad with Anchovies and Manchego

Ingredients:

• Cucumber

• Cantaloupe

• Manchego

• 1 2 oz Can of Anchovies

• 1 tbsp Olive Oil

• 2 -3 tsp White Balsamic Vinegar*

• Smoked Red Pepper Flakes

Preparation:

1. Remove each end of the cantaloupe and cut in half lengthwise. Remove the seeds from both half and set aside one half for another use. Cut the other half into quarters, making 4 pieces. Remove the skin from each piece.

2. Using a mandolin or very sharp knife, carefully shave the cantaloupe lengthwise into long thin strips. Match the cut with the cucumber, shaving it lengthwise intro thin strips. Carefully drape the cucumber and cantaloupe on a platter of your choice.

3. Open the can of anchovies and garnish the platter. Transfer the oil from the can to a small bowl, add the additional olive oil, vinegar, and a pinch of salt. Stir to emulsify and carefully spoon over the platter.

4. Shave pieces of Manchego over the platter and finish with smoked red pepper flakes.
   

   *the amount of vinegar would depend of the amount of oil retained from the anchovy can. Start with 2 tsp and taste from there.

Marinated Squash Caprese

Ingredients:

• 1 Medium Summer Squash/Zucchini

• 1 Garlic Clove

• Zest and Juice of 1 Lemon

• Olive Oil

• Salt

• 4-5 small to medium sized Tomatoes (campari, kumato, green zebra, etc)

• 4oz Fresh Mozzarella

• Fresh Basil Leaves

Preparation:

1. Using a mandolin or a knife, thinly slice the squash into 1/8” pieces (about 2 quarters stacked on top of each other). Transfer to a mixing bowl and season with salt, olive oil, 1 clove of grated garlic, and the zest and juice of 1/2 a lemon. Stir to combine and let sit as you prepare the remaining ingredients.

2. Cut the tomatoes into 1/4” thick slices.

3. Cover a plate with the marinated squash slices. Top with pieces of tomato, mozzarella, and basil. Garnish with more olive oil and flaky salt.

Stone Fruit Salad with Blue Cheese and Walnuts

Ingredients:

• 1 lb mixed Stone Fruit, cut into 1/2” pieces (peaches, plums, nectarines, pluots)

• 1 tbsp Sherry Vinegar 

• 2 tbsp Olive Oil 

• 1 tsp Salt 

• 1 cup Walnuts

  • 1/4 cup Brown Sugar

  • 1/2 tsp Salt

  • 1/2 tsp Aleppo Pepper 

  • 1 tbsp Butter

• Blue Cheese of your choice to garnish

Preparation:

1. In a mixing bowl, combine the stone fruit pieces with salt, olive oil, and sherry vinegar. Toss to combine and set aside.

2. For the walnuts, add the butter, brown sugar, and walnuts into a nonstick pan on medium heat. Stir often as sugar begins to melt. Add in the salt and Aleppo pepper. Stir to coat evenly and remove one sugar is completely dissolved and walnuts are evenly coated, about five minutes. Transfer to parchment paper and allow to cool.

3. Use a slotted spoon to plate marinated stone fruit. Top with candied walnuts and pieces of your favorite blue cheese*. Garnish with olive oil, salt, and freshly cracked black pepper.

* I used Kerrygold Cashel Blue. Always temper your cheese!