Cook to Cook: Raw zucchini never does much for me, but carve it into ribbons and give it a generous splash of fresh lemon and you've got something to work with.
Ingredients
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
Crisp potatoes and rings of red onions are tossed hot off the grill with tender kernels of corn, cherry tomatoes, and spicy Jalapeño-Lime Vinaigrette. We use Rosefirs and Russian Bananas here—fingerling potatoes grown for us at Green Gulch Farm—but any variety of potato will do. For added smoky flavor, we throw the jalapenos for the vinaigrette right on the grill. If you don't have time to light up an outdoor grill, just roast the potatoes and grill the onions and jalapeños on a stovetop grill instead.
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.
Seaweed is a wonderful side dish in a Japanese meal - slight, delicate, usually with the subtlest taste of the sea. But there are many kinds of seaweed out there. For this salad, I strongly urge you to acquire one remarkably springy, frilly, fresh-tasting green seaweed imported from Japan.
This seemingly strange combination is delicious. I learned it from Mariano Sanz Pech, whose excellent olive oil we've been selling at Zingerman's for many years. It's refreshing and ideal for warm summer days. I love the contrast in color, texture, and flavor of the orange slices, olive oil, and mint.
This salad is a luscious and refreshing way to use blood oranges and navel oranges in their prime.
Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, And—oh, yeah—it's also a salad dressing.
Dear Friends,