If you can’t take the heat, as they say, get out of the kitchen. My kitchen is on the west side of my house. On summer afternoons, it’s hot in there. I’ve added a/c vents, but the heat still gathers. When I can’t take the heat, I opt for salad.
Many of my salads have been based around bok choy and romaine this summer because I’m growing those in the garden. I also grow arugula and Swiss chard which I add to some salads. The arugula adds a wonderful peppery dimension.
Once the greens are chosen, the toppings are a wonderland of experimentation. Sometimes the combination feels just right. Other times, one ingredient stands out more than it should. No matter, the kitchen stays cool and the crunch is satisfying.
Another way to get out of the kitchen is to eat from someone else’s. Restaurant salads have a more predictable composition. That means there are some that become favorites. Here are a few that stand out:
GP’s Classic-ish Cobb from Goop Kitchen: It features a 7-minute egg, avocado, tomatoes, Point Reyes blue cheese, roasted golden beets, Mama Lil’s peppers and house pickled shishito mix, maple glazed bacon, little gem, radicchio, and a side of GCC Dijon mustard vinaigrette. The combination is perfection!
The Iceberg Wedge at The Olde Pink House: This one keeps it simple. An iceberg wedge with blue cheese dressing, tomatoes, and cucumbers. When done right, it doesn’t get better than a wedge salad. A great one begins with a chilled triangle of lettuce. I like that this version doesn’t include bacon. I often think bacon detracts from the cool light flavors that receive just the right balance from bleu cheese. I like the addition of cucumbers here though – another light note.
Peck’s Salad from Trio’s: The recipe for the dressing on this salad came from the Sam Peck Hotel that operated from 1935 – 1972. The light, sweet vinaigrette tops leaf & romaine lettuce with roasted pulled chicken breast, toasted almonds and bacon. I often opt for dressing on the side, but the portion here is exactly right.
Cucumber Salad from Zankou Chicken® : I always order extra and eat it for days! Cucumber, tomato, red onion, and parsley tossed in lemon juice and oil. This is the perfect side for soooo many things.
MoMa Arugula and Proscuitto: I don’t think they serve this anymore, but they should. It was so simple and full of bold flavor. I think it was just the two ingredients with some coarse ground black pepper and a light drizzle of dressing, perhaps balsamic? It felt like it belonged with the impressionists. But, just like trends in art, menus change.
There are other standout salads that have disappeared – a Greek salad at a storefront restaurant on the north edge of Albuquerque and the Medite, made of organic quinoa, spinach, garbanzo beans, artichoke, fire roasted peppers, grape tomatoes, feta, lemon and extra virgin olive oil at The Pantry West in Little Rock.
There are salads that may still be served if I could remember the restaurant name or location closely enough to check. I had a wonderful tableside Caesar in Manhattan and a soaked salad…somewhere.
Salads with seasonal fruit entice me. I also like salads with crunchies like tortilla strips. While the heat continues, I’ll be searching for even more standouts to add to my list of salads that can help me get out of the kitchen when I can’t take the heat.
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
