Crisp celery, cucumbers, fennel and other veggies make for flavorful salads for quick summer dinners.
This past weekend, I was in Oakland and had one of the best salads in recent memory at Daytrip, a natural wine bar/restaurant in the city’s Temescal neighborhood. Smack dab in the middle of some of the best produce in the country at the peak of summer and the main vegetable in the salad was ... celery. Thin slices were tossed with spicy habanero vinaigrette and topped with shaved semi-soft sheep’s cheese.
It reminded of another one of my favorite dishes that just so happens to have celery in it, a dish at Prune restaurant in New York City where sliced celery is marinated in a garlic-and-lemon-heavy vinaigrette then served over a slab of toast with blue cheese and butter.
In honor of those salads, here are a few other chunky veg salads that make use of everyday vegetables that are good in any season and always reliably delicious. Dawn Perry’sthat pairs with oven-baked chicken tenders is so incredibly delicious, more so because of how easy it is to throw together. A little parm, walnuts and pickled onions combine to make a sharp, nutty and sweet side that I often make on its own and eat as my whole meal.
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