Serves 4
At this point in the summer, the produce at farm stands and farmers' markets is so stunning it hardly needs adornment. A variety of leafy salad vegetables tossed with good olive oil and snazzy vinegar is fundamental, but you can play around, too. Here, the assertive, peppery flavors of robust arugula and watercress, along with radicchio, contrast with sweet peaches and blackberries, while a crunch of toasted pumpkin seeds adds another texture. It's all tied together with a vinaigrette of sherry vinegar and white balsamic vinegar. White balsamic has a gentle sweetness that highlights the fruit and sherry vinegar adds some mellow acidity. (You can substitute regular balsamic and white wine vinegar.) Summer greens deserve to be treated with care, so that every mix-and-match combo is a fresh and simple splendor.
1½
tablespoons white balsamic vinegar or regular balsamic
1½
tablespoons sherry vinegar or white wine vinegar
Salt and pepper, to taste
6
tablespoons top-quality olive oil
1. In a bowl, whisk the balsamic and sherry or white wine vinegars with a generous pinch each of salt and pepper.
2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.
4
ounces (4 large handfuls) mixed peppery salad greens, such as arugula and watercress
2
ounces radicchio, thinly sliced (1 1/2 cups)
10
large basil leaves, torn into pieces
2
ripe peaches, halved, pitted, and cut into wedges
½
pint fresh blackberries
¼
cup roasted pumpkin seeds
1. In a salad bowl, toss the greens, radicchio, and basil with just enough of the dressing to coat them.
2. Add the peaches, blackberries, and pumpkin seeds. Toss again. Taste for seasoning and add more salt, pepper, and dressing, if you like.
VINAIGRETTE
SALAD
Sally Pasley Vargas
Serves 4
At this point in the summer, the produce at farm stands and farmers' markets is so stunning it hardly needs adornment. A variety of leafy salad vegetables tossed with good olive oil and snazzy vinegar is fundamental, but you can play around, too. Here, the assertive, peppery flavors of robust arugula and watercress, along with radicchio, contrast with sweet peaches and blackberries, while a crunch of toasted pumpkin seeds adds another texture. It's all tied together with a vinaigrette of sherry vinegar and white balsamic vinegar. White balsamic has a gentle sweetness that highlights the fruit and sherry vinegar adds some mellow acidity. (You can substitute regular balsamic and white wine vinegar.) Summer greens deserve to be treated with care, so that every mix-and-match combo is a fresh and simple splendor.
VINAIGRETTE
| 1½ | tablespoons white balsamic vinegar or regular balsamic |
| 1½ | tablespoons sherry vinegar or white wine vinegar |
| Salt and pepper, to taste | |
| 6 | tablespoons top-quality olive oil |
1. In a bowl, whisk the balsamic and sherry or white wine vinegars with a generous pinch each of salt and pepper.
2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.
SALAD
| 4 | ounces (4 large handfuls) mixed peppery salad greens, such as arugula and watercress |
| 2 | ounces radicchio, thinly sliced (1 1/2 cups) |
| 10 | large basil leaves, torn into pieces |
| 2 | ripe peaches, halved, pitted, and cut into wedges |
| ½ | pint fresh blackberries |
| ¼ | cup roasted pumpkin seeds |
1. In a salad bowl, toss the greens, radicchio, and basil with just enough of the dressing to coat them.
2. Add the peaches, blackberries, and pumpkin seeds. Toss again. Taste for seasoning and add more salt, pepper, and dressing, if you like.