A Summer Salad Finale With A Side Of Bacon

Last Sunday I got the chance to visit the Farmers Market for the first time in a month. That's what happens when I am forced to choose between oogling at veggies or shaking my booty at African Brazilian Dance class. Dancing is almost more addicting than food... almost. So why was this Sunday any different? Let's just say SOMEONE got an email from a farmer about a freshly slaughtered and extremely succulent pig whose parts would be sold at market. And perhaps BACON was one of those parts. Well booty shaking may trump squash, but Bacon blows butt thumping out the window. Especially bacon from an organically pampered and beautifully spoiled pig. If you aren't following I believe a reading of An ode to bacon is in order. This little piggy went to market and NEVER came home. MWAHAHAHA

Once I was there, I obviously wasn't leaving without picking up a few things. By the end my arms were filled with arugula, sprouts, heirloom tomatoes, onions, white peaches, yellow peaches, nectarines, plumbs, avocado, bagels, and of course, the fattiest whitest bacon I had ever layed eyes on.

I'm sure anyone living in the greater Los Angeles area remembers that day as the day we learned what it felt like to live inside a lizards mouth. And what did I decide to do that day? Yard work! Crazy? Perhaps, but would I have been inspired to create this deliciously refreshing salad? Perhaps not. Plus I had to make use of all the fresh veggies purchased only a few hours ago which were so tasty you hardly needed dressing. If this concoction can't cool you down, then nothing but an iced bath with Cruella Deville can. And with that I bid you a very fond farewell to grilling and hello to chilling.

A Cooling Farmer's Market Salad
1 avocado
1 heirloom tomato
1 cucumber
Sunflower sprouts
1/2 red onion finely chopped
arugula

Dressing
1 lemon
1 tbs white wine vinegar
1/4 cup olive oil
1 clove garlic minced
s&p


Whip up a vinaigrette by whisking a few teaspoons of vinegar, lemon juice, minced garlic and 1 tsp salt together. Continue whisking while you pour a slow stream of olive oil in (about 1/2 cup). Taste and adjust seasoning.

TIP: This is my favorite way to cut an avocado. When you spoon it out they are already nicely cubed.

The ACD Salad- Avocado, Cucumber and Dill

As I mentioned in my recent post, Summer makes me hot for salads! Which is why I'm giving you another cool and crunchy recipe! I first laid taste buds on this amazingness at the St Regis buffet in Kauai last month. It was by far the yummiest dish of the spread and opened my eyes to what dill can really do. The cucumbers make this dish very refreshing and the avocado adds a creaminess that goes nicely with the dill. If you're not a huge fan of dill then this dish isn't for you. But if you ARE into dill, then I can promise you pure enjoyment with this healthy, simple and cooling combination.

I want to mention that the salad tastes best with a homemade vinaigrette but if your rushed on time or feeling lazy, just squirt a lemon on top and drizzle with olive oil s&p. It's still insanely good.

Avocado

Cherry Tomatoes

Cucumber

Red Onion

Fresh Dill

Lemon

Mustard

Red Wine Vinegar

Olive Oil

Salt & Pepper

Dice the onions finely and place them in vinegar to soak. This softens there intense and harsh flavor. Dice the cucumber, avocado, and halve, or quarter the cherry tomatoes. You want the vegetables to be roughly the same size. Mince the fresh dill. Throw everything into a bowl and squeeze half a lemon on top to keep the avocado from browning. Whip up a vinaigrette by whisking a few teaspoons of vinegar and 1 tsp of mustard together. Continue whisking while you pour a slow stream of olive oil in (about 1/2 cup). Taste and adjust seasoning. Pour the vinaigrette over the salad and be dillighted! (ha ha sorry, I'm a sucker for cheesy jokes ;)

Strawberry, Arugula & Fennel Salad

During the Summer there is nothing that I crave more than salads. Except for my strange and sudden addiction to pink berry. I've waited in line for their happy 3 days in a row! I'm honestly ashamed. One free parfait sampler led to an out of control addiction. I'm hoping that by coming clean on Spoondles, the secret won't weigh me down as much. This also may be a good time to mention my addiction to the Bachelor? I know it's trash. But the cat fights are quality. OK I feel better all ready. We all have guilty pleasures right?

Moving on to a not so guilty pleasure. Salads. I've always loved salads. I was what you may call a professional salad maker at age 14. When I was in high school it was my duty to make the salad every night. Wash the lettuce, spin it dry, top with hand grated carrots and beets and a dash of sunflower sprouts. Voila! I was the best in the household. This salad profession inevitably led me to become a salad connoisseur. Now I try salads all over the United States of America and beyond. Recently I tried a green leaf concoction that left quit an impression on me for 3 reasons. It's simplicity, uniqueness and surprising harmony.

This salad (recipe below) surprised me for the sole fact that I have not been a fan of fennel (until now). Thinly sliced fennel mixed with the sweetness of strawberry and bitterness of arugula topped with a light citrus dressing was a refreshing summer treat. You can add goat cheese to give it an extra creaminess but it is in no way necessary. Trust me when I say that this is a salad worthy of any other professional household salad maker out there ;)

Strawberry, Arugula and Fennel Salad

Arugula

Strawberries

Fennel

Lemon

Red wine Vinegar

Olive oil

S & P

Crumbled goat cheese- optional

Thinly slice the fennel and chop the strawberries. Mix them in a big bowl with the arugula and lemon juice. Pour 1-2 tbs olive oil and 2 teaspoons red wine vinegar and toss. Add salt and pepper to taste.

Recipe courtesy of Kali Lindner