Monday, September 24, 2012

Sunday Dinners: Salads, salads, salads...

"It looks ugly but it tastes delicious!" said the Farmers' Market vendor as she showed me a sample of her just-picked Honey Crisp apples. From there my salad inspiration started to bud.

Salads enhance, complement, or stand on their own. On Friday I saw some gorgeous kirby cucumbers (a bit of a contrast with the not-so-pretty apples!) and thought about combining the two. When we were invited to friends for dinner, and she announced she was making roast chicken, I thought that a cucumber-apple salad would be perfect! And it was.

Cucumber Apple Salad
Serves 6 to 8

10 kirby cucumbers, diced (I leave the skin on--but only if they're from organic farms)
1 or 2 Honey Crisp apples, diced (I peeled the skin because it wasn't pretty!)
1 lime
2 scallions, dark and light green parts chopped
White balsamic vinegar
Olive oil
Coarse salt and freshly ground black pepper
1 clementine (optional) for garnish (but you could add more and incorporate them into the salad!)

Combine the cucumbers and the apple, and squeeze the fresh lime juice on top. Mix well. Add the scallions, vinegar, and oil. Taste and adjust seasoning. Cover and refrigerate for about an hour before serving. Top with clementine segments just before serving.

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