Savory Salads

The colors are abundant at your local farmer's markets and now is the perfect time to experiment with combinations.

Cucumber Mind Salad

from simplyrecipes

INGREDIENTS

• 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers.

• 1/4 red onion, thinly sliced and cut into 1-inch long segments

• 2 or 3 red radishes, thinly sliced

• 10 mint leaves, thinly sliced

• White vinegar

• Olive oil

• 1/4 pound feta cheese

• Salt and freshly ground pepper

METHOD

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

Grilled Radicchio Salad

INGREDIENTS

• 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together

• 1/2 cup olive oil, plus more to coat radicchio

• 1/4 cup balsamic vinegar

• 1 teaspoon salt

• 3 chopped garlic cloves

• 1/2 teaspoon mustard

• Salt and black pepper

• Pecorino or parmesan cheese for garnish

METHOD

1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

2 Prepare your grill for high, direct heat.

3 Coat quartered radicchio with olive oil and sprinkle with salt.

4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.

5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.

Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

Yield: Serves 4 to 6.