Beat the Heat: A Rainbow Salad
With temperatures over 100 degrees and code orange air alerts (“unhealthy for sensitive groups”) here in Washington, DC, who feels like cooking? Or for that matter, eating?
My solution last evening: a rainbow salad. Everything organic, nearly everything purchased at our local farm market the evening before. Nothing much to it: two kinds of lettuce, blueberries, strawberries, pine nuts roasted with just a little ground coriander (my son Arran who is a chef teaches me these haute cuisine tricks), sliced carrots, and a little finely sliced peppermint, tossed with a tad of high quality olive oil and fresh lemon juice. Ta-da! As quick as it sounds and as delicious as it looks.
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