Salads

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,

This is a permutation of the vast universe of simply dressed, grated, or julienned raw vegetable salads that includes France's grated carrot and celery root salads and the endless variety of shredded cabbage slaws in America. They all share a purity and directness of flavor, with a pleasingly rustic, elemental look.

Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset — this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our “Shakespeare in the Park” picnics in New York. It’s indestructible enough to go almost anywhere. Can be made hours ahead and chilled, but serve the salad at room temperature.

This is a forum recipe that Nancy, a Foodtalk regular featured on the Sept. 10, 2002, edition of Tuesday Night Kitchen, has made. Says Margaret: "I generally use this for cole slaw. It is my mother's recipe, but although it is very ancient it has not lost its charm."

Ingredients

Ingredients