Whipping up Summer Salads

As the heat begins to rise, people are looking for lighter eating options. Salads are an excellent choice. They are great for side dishes as well as light main courses.

Today, I want to showcase salads differently. Neither of today’s recipes contain lettuce. The first one, Cucumber, Tomato and Herb Salad uses a slight bit of basil for its lettuce component. The second one, Green Papaya Salad, uses cabbage. So, take a trip to your local Farmer’s market, gather your ingredients, and Let’s head to the kitchen!

Cucumber, Tomato and Herb Salad

Here’s a salad that contains no lettuce. It’s inspired by the bounty of the local Farmer’s market. Always support these local farmers. They have the best produce you can find.

1 large seedless English cucumber

3 medium heirloom tomatoes, cut into wedges

2 cups cherry tomatoes, halved

1 yellow bell pepper, cut into 2-inch strips

1 orange bell pepper, cut into 2-inch strips

1/2 medium red onion, thinly sliced

8-ounce block fontina cheese, cut into 1/2-inch cubes

1/4 cup torn fresh basil

Tarragon-Shallot Vinaigrette (recipe follows)

Using a zester, vegetable peeler, or fork, score length of cucumber to create striped effect. Remove ends, and cut into 1/4-inch rounds.

In a large bowl, combine cucumbers, all tomatoes, bell peppers, onion, and cheese. Sprinkle with basil. Pour half of Tarragon-Shallot Vinaigrette over salad, gently tossing to coat. Serve immediately with remaining vinaigrette.

Tarragon-Shallot Vinaigrette

1/4 cup Champagne vinegar

2 1/2 tablespoons minced shallot

1 tablespoon minced garlic

1 tablespoon chopped fresh tarragon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

In a medium bowl, combine all ingredients except olive oil. Whisk in olive oil in a slow, steady stream until combined. Refrigerate until ready to use.

Green Papaya Salad

In place of the lettuce, we use cabbage for this recipe. The addition of the fish sauce gives this an Asian twist. You can find fish sauce in the international section of the supermarket.

2 cups shredded green papaya

1 pound green beans, trimmed and cut into 2-inch pieces

1 pint cherry tomatoes, halved lengthwise

2 Fresno chili peppers

1/2 cup toasted sliced almonds

1/3 cup fresh lime juice (2 to 3 limes)

2 cloves garlic

2 tablespoons chopped dried shrimp

1 tablespoon turbinado cane sugar

1 tablespoon fish sauce

1 teaspoon kosher salt

1 small head green cabbage, cut into 8 wedges

Lime wedges, to serve

In a large bowl, place papaya. Set aside.

In a large mortar, working in batches, gently pound green beans just to soften. (Alternatively, place green beans in a resealable bag - do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya.

In mortar, gently pound tomatoes to release juice and pulp. (Alternatively, place green beans in a resealable bag - do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya.

In a medium bowl, combine chilies, almonds, lime juice, garlic, dried shrimp, turbinado sugar, and fish sauce. In mortar, grind chili mixture in batches into a coarse paste. (Alternatively, in the work bowl of a food processor, pulse chili mixture until finely ground.) Add chili mixture to papaya mixture. Toss well to combine. Let stand for 20 minutes. Serve over cabbage wedges and with lime wedges.

Eating lighter isn’t only just a summer thing. It is, of course, a good way to eat healthier. Take advantage of the Farmer’s market. Not only are you getting the freshest produce possible, you also are helping out the people. They put a lot of time and effort to bring their wares to you every Saturday morning. It’s worth the trip to downtown around the courthouse from 8-12.