3 Summer Salads We're Loving!
Creating the perfect meal during the sweltering summer heat can be challenging! Don't sweat it (I couldn't resist!), we've teamed up with NYC-based chef and culinary stylist Ashton Keefe (also my dearest childhood friend!) to bring you three refreshing summer salad recipes, along with expert tips for entertaining effortlessly, even on the hottest days of the year.
Enjoy!
x Meg
AK: That’s so kind; thank you! I really believe that cooking is an act of love and an opportunity for beauty. It’s such a gift we get to enjoy three meals a day, so as a chef and person, I really try to honor those rituals. I think food is an amazing outlet for self-expression, creativity, and honing your intuition. I also think it’s the ultimate form of self-care. What could be more quintessentially “self-care” than feeding yourself?
During the warmer months, I love experimenting with new farmer’s market and produce stand finds. The beauty about summer cooking is that it requires so little actual cooking. It’s more like slicing and seasoning, which is actually a great place for a beginner cook to start. I love vegetable-driven dishes, bright textured salads, and fresh seafood during the summer.
CC: What are your tips for keeping meals light and refreshing?
AK: It’s so cliche, but eating in season prevents you from over-complicating a dish. You can wash fresh greens and dress with a simple combination of lemon juice, olive oil, and salt. Serve that alongside a piece of grilled fish with lemon and maybe a sliced tomato with salt, and that’s dinner. And rosé! I love rosé in the summer because it’s the most unfussy wine. You can get an excellent bottle for under $15, and you don’t talk about the tasting notes - it doesn’t matter! It all basically tastes the same - the taste of summer!
CC: What seasonal ingredients do you love to incorporate into your summer dishes?
AK: I love tomatoes; I eat them almost every day - sometimes twice a day! I eat so many that I can tell when the season starts to turns in mid-August, tomatoes are too ripe, and they start losing their flavor. I also love zucchini; it is such a blank slate and refreshing beyond measure. I love ripe, great melons, which only really sing this time of year. Fresh raw cheeses (think goat, mozzarella, burrata, ricotta) pair well with delicate summer vegetables like squash and greens. I love an eggplant moment, but I save these for September when I want to roast or stew sauces and I’m inside more.
CC: What are some easy ways to elevate a simple backyard BBQ into a more gourmet experience?
AK: I think setting the table is half the battle—which you guys know and do so well! Food and the art of eating are so experiential, so make sure the table has fresh flowers, pretty plates (I mix and match), nice glassware, candles (even inexpensive tea candles!), and a good playlist. The food truly doesn’t change at all. I’d serve the same thing high or low—that’s the beauty of summer food. No one wants fussy!
CC: Do you have any suggestions for summer-friendly desserts that are both delicious and easy to make?
AK: I love a homemade pie (or crostata!) with fresh berries or stonefruit. And ice cream! Buy it from a nice shop and top your pie or eat it on its own. I also love watermelon for dessert; it’s such a treat!
3 Summer Salads We're Loving!
01. Arugula & Pecorino Salad
Serves 8
2 pints blackberries
2 avocados, diced
1 cup pecorino cheese, grated
1 cup pine nuts, toasted
1 lemon, juiced
1/4
–
1/2 extra virgin olive oil
Maldon salt
Lay baby arugula on a large platter and arrange with blackberries and avocado. Sprinkle with cheese, nuts, lemon juice, olive oil and salt
Serves 4
4 tomatoes, chopped
½ melon, any type, some chopped, some sliced
¼ lb. prosciutto, thinly sliced
1
-
2 burrata balls
Salt
Pepper
High quality extra virgin olive oil
Place tomatoes and melon on a plate. Arrange nicely and layer in prosciutto and burrata. Season generously with salt, pepper and olive oil.
Serves 4
Delicious and elegant, the perfect main or side to a summer gathering. We love pairing this Lobster Cobb Salad with our 2019 Chardonnay ATS from the four finest barrels Chardonnay.
This Legacy wine is named in honor of our
family and has notes of orange blossom, white peach,
and lush apricot. Always a fan of Chardonnay and Lobster, this pairing couldn’t be more
memorable of a phenomenal summer season.
2 heads romaine, cut into bite size pieces or kept long for artistic p
reference
4 hard boiled eggs, halved
2
-
3 celery stalks + leaves, thinly sliced
½ cup crumbled blue cheese
1 cup pitted and halved olives
2 lb. lobster, removed from the shells and roughly chopped
Salt, to taste
½ lb. bacon, sliced
1 shallot, thinly sliced
1 garlic clove, minced
1/3 cup red wine vinegar
2-3 tablespoons extra virgin olive oil
Freshly cracked black pepper
To make dressing, heat a large skillet over medium high heat and sauté bacon until crispy. Add shallot and garlic and cook an additional 1-2 minutes until shallot is translucent and garlic is fragrant. Remove to a bowl and cool slightly. Whisk in vinegar and olive oil and season with freshly cracked black pepper. Makes just over one cup dressing. Spoon desired amount over salad and enjoy.
You can find more delicious recipes and content from Ashton over on her Instagram and website!
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