Recipe: Summer Salad

Graham and I have been working on our summer salad game. The basic equation we follow is:

summer salad = protein + fruit or hefty vegetable + something leafy + dressing

Extra credit for something creamy or something crunchy. When the evenings are so hot, nobody really wants to turn on the oven to cook. Summer salads are great because they’re endlessly adaptable. For the protein element, you can use smoked fish, thin slices of prosciutto, soft-boiled eggs, or grilled steak. Leafy arugula, watercress, and other greens with personality go well alongside most proteins, but you have to be careful with the fruit element. Meat usually pairs well with stone fruits (like cherries, peaches, plums, and apricots), whereas fish is better with citrus fruit. The dressing can be as simple as lemon juice and olive oil, although it’s an opportunity to incorporate freshly chopped herbs or something creamy like mustard or plain yogurt. Any kind of toasted and chopped nut makes a terrific addition of something crunchy. I also love to fry capers in a little oil until they’re crispy. What kind of summer salad would you like best?