Salute to the crispy, crunchy goodness of unexpected summer salads! After a few weekend trips to farmers’ markets, here are a few to try for your Fourth of July feast or family dinner. Toss, eat and enjoy!
The early season yield offered up lots of root vegetables – beets, kohlrabi, potato, carrots, turnips, and the aptly named celery root. While it’s easy to think ‘roast’ when you see that selection, my mind went to ‘salad’, and the old world inspiration of a cookbook my husband recently acquired, “From a Polish Country House Kitchen” by Anne Applebaum and Danielle Crittenden. While traveling in Poland, we ate many delicious salads created from simple, abundant produce similar to what my Irish ancestors also may have had on hand, things that grew underground, even during unruly weather, at least during most seasons. Our kin got by with what they had, but became culinary creative in the process of putting food on the table. Here are two selections from the pages of Anne’s and Danielle’s beautiful book, symbolizing the red and the green of summer.
Preheat oven to 400-degrees. Wash and trim beets and wrap in foil. Place them in a shallow roasting pan and bake for 45 minutes to an hour, until they are soft, but firm enough to be grated. Remove from oven and foil and cool. slip off the skins and grate the beets coarsely.
Put beets in a large bowl. Peel and coarsely grate apple and add to beets. Mix together horseradish, sour cream and lemon juice in a small bowl and season with salt and ground pepper. Toss beets and apples with the dressing. Keep chilled and covered until serving.
Peel celery root and cut into thin matchsticks. Peel apples and cut into slightly thicker matchsticks. Toss together with lemon juice and olive oil, and season with salt and pepper. Taste and adjust seasoning. Keep chilled and covered until serving.
The next one is inspired by one of my favorite power packed fruits of summer, a Michigan staple and treat no matter how you serve it up, the blueberry. This is a take on the raisin loaded coleslaw standby recipe in my head. ‘ Hope you enjoy the season and nutritional liberties taken to create a revised version sure to please every patriot.
Blueberry Broccoli Slaw
1 c. shredded cabbage, green, purple or both
1/4 c. shredded carrots
1/2 c. broccoli florets
1 tsp. honey
1/4 c. raspberry or strawberry vinaigrette
1 tsp lemon zest
1/4 c. plain Greet yogurt
1/4 c. sliced almonds, toasted, if you like
1 c. Michigan blueberries
Mix together cabbage, carrots, broccoli, honey, vinaigrette, lemon zest and Greek yogurt and stir until combined. Gently fold in toasted almonds and blueberries. Let stand an hour or as long as you can take it. Add to your picnic and enjoy.