The salad days of summer
Now that the heat index has turned up a notch, the salad days of summer are here. Figuratively, the term “salad days” was coined by Shakespeare in his play Antony and Cleopatra to refer to a time of greenness and experience. Literally though, the hot weather and skin-baring fashion call for light and summery salads that are cool and easy to prepare.
To make a meal out of a salad, though, I find it necessary to add protein in some form. Otherwise, like my herbivore rabbits, you are hungry again an hour after a meal. That’s why eggs, cheeses or seafood are always a part of my salad recipes. Protein- and fiber-rich grains like quinoa and adlai are great additions, too.
The range of salads you can prepare should take advantage of the abundant fruit and vegetables of summer, such as strawberries from Baguio or watermelon. If you can only find imported strawberries in your grocery, head for the nearest palengke or a Sunday market like Sidcor or Legaspi Village. There is also the Saturday market in Salcedo. You will find all kinds of greens, veggies, and local cheeses or seafood to make a week’s worth of salad meals. Tomatoes and summer fruit will be at their cheapest and freshest, too!
Do make your own dressings rather than store bought, and dress your salads at the last minute or serve the dressing on the side to prevent the greens from wilting.
Happy salad days!
French Bacon and Egg Salad
For the vinaigrette, whisk together (measure exactly)
- ½ tsp. crushed garlic
- 1/8 tsp. rock salt
- 1/8 tsp. pepper
- ¼ cup olive oil
- 2 tbsps. wine vinegar
- 1/8 tsp. mustard
Poach eggs by heating in a shallow frying pan:
- Water
- 1 tsp. vinegar
- Crack into individual cups:
- 4 eggs
Carefully slide each egg into the simmering water (cup should touch the water)
Ladle the water over the eggs and cook to desired doneness.
To assemble the salad:
- Lettuce leaves
- Cooked bacon
- Poached eggs
- Croutons (if you like)
Waldorf Salad
Combine in a bowl:
- 1 cup cooked chicken, cut into ½-inch cubes
- 1 apple, cut into 1-inch cubes (do not peel)
- 1 cup grapes, cut in half
- ½ cup walnuts
- ½ cup sliced leeks
- ½ cup sliced celery
Whisk in another bowl:
- ½ cup mayonnaise
- 1 tbsp. lemon juice
- 1/8 tsp. salt and pepper
- Gently combine the chicken mixture with the dressing and serve over:
Lettuce leaves
Panzanella (Italian Bread Salad)
Place in a baking pan:
- 2 cups French bread, cut into 1-inch cubes
- Toast in a 350F oven till crisp. Whisk together:
- 3 tbsps. olive oil
- 1 tbsp. white wine vinegar
- 1 tsp. Mustard
- Pinch of salt and pepper
Toss the bread cubes with the dressing. Serve on top of a salad made of:
- 2 cups torn lettuce leaves
- 1 cup cherry tomatoes, halved
- ½ cucumber, cubed
- 2 tbsps. sliced black olives
- ½ pack kesong puti or feta, cut into ½-inch cubes
(Add the bread cubes only when you are about to serve.)
Baguio Salad with Fresh Strawberries
Arrange decoratively in a salad bowl:
- Lettuce
- Quartered tomatoes or halved cherry tomatoes
- Sliced cucumbers
- Sliced strawberries
- Divide or cut into 1-inch pieces or squares:
- 1 pack kesong puti
Coat them with:
- Flour
- Heat in a small frying pan:
- 2 tbsps. cooking oil
- Brown the kesong puti quickly so it doesn’t melt.
- Arrange the kesong puti on the salad.
- Whisk together for the dressing:
- 3 tbsps. olive oil
- 2 tsps. balsamic vinegar (or substitute other vinegar)
- Pinch of salt and pepper
Spicy Shrimp Salad
Peel and devein:
- ¼ kilo shrimp
- Coat them with a mixture of:
- 2 tbsps. olive oil
- Clove garlic, crushed
- 1 tsp. paprika
- ½ tsp. chili powder
- Pinch of salt and pepper
Pan-fry or grill them until done. Grill in the same pan:
- Pineapple cubes
- For the dressing, whisk together:
- 3 tbsps. olive oil
- 1 tbsp. lime juice
- Juice of ½ orange
- 1 tbsp. honey
- 1 tbsp. chopped jalapeños
- Pinch of salt and pepper
- Arrange the shrimp and pineapple on top of salad greens and fresh coriander (wansuy)
