Hungry mid-day and don’t want to fuss much? Take what you have that is farm fresh and toss together a casual salad. Here’s what went into today’s salad chez moi: chopped kale, chickpeas, artichoke hearts, raw summer squash, diced peppers. If I had a red onion, I would have added that to the mix. But this is a no-stress lunch, so not to worry, I told myself.
I wasn’t in the mood for a sharp vinaigrette, so here’s what I did: I started with leftover extra mayonnaise/sour cream from potato salad. To that I added buttermilk and a bit of olive oil and salt. Voila!
Canned items: chickpeas, drained and rinsed, artichoke hearts, drained and rinsed, and soaked in olive oil (the oil I later added to creamy dressing, above)
Farmers market/CSA items:
yellow summer squash, sliced thin on mandoline
assorted sweet peppers, cut into large dice
Several leaves of lacinato kale, soaked, dried and chopped fine