By Dianne Bunis
SUMMER FRESH PICKS
A Refreshing Salad
This salad, a balance of flavor, fragrance and texture, celebrates summer’s harvest. A trip to the local market will supply the freshest of ingredients and of course, you can always substitute your favorites.
Locally grown radicchio is green with red veins, unlike the bright magenta color found in grocery markets and is more tender and flavorful.
Snap peas and a light drizzle of honey lemon balsamic vinaigrette add a sweetness to the bitter mix.
HONEY LEMON BALSAMIC VINAIGRETTE
2-3 teaspoons extra-virgin olive oil
1 tablespoon local honey
2 tablespoons balsamic vinegar
11/2 tablespoons fresh lemon juice
Sea salt, freshly ground pepper
In a small bowl, whisk together first 4 ingredients. Season with salt and pepper, adjust to taste. Set aside.
1 bunch of red curly leaf kale
1 small head of radicchio
1/4 cup chopped fresh chives
3 to 4 leaves fresh spearmint, chopped
1 small shallot, minced
1/4 cup sweet pea pods sliced on diagonal to 1/4 inch
2 radishes, sliced very thin
1 pickling cucumber, sliced very thin
Coarse sea salt; freshly ground pepper
Wash vegetables and dry with paper towel. To a large bowl, add kale, radicchio, herbs and sliced vegetables.
Drizzle vinaigrette, toss salad gently to coat. Season with lightly salt and pepper.