Recipe: Summer’s End Salad
In the warmer months, a cold, refreshing side dish–or even main course–is key. Fresh fruit, a green salad, coleslaw, potato salad, et cetera. Now the days are shorter, the weather is cooler, and homemade soup or hearty starch dishes take the stage.
In honor of this culinary changing of the guard, I put together a salad that combines fall flavors with the bright, summery notes of lemon and dill. It’s a textural side dish that will pair well with tender salmon or steak.
Serves 4 as a side. Double or triple salad ingredients for a larger party. There will be enough dressing!
Summer’s End Salad Recipe
2 cup baby arugula
1 cup thinly shredded brussels sprouts
1/4 cup dill, destemmed
2-3 slices shaved red onion
2 hard boiled egg (link)
2 tbsp freshly grated parmesan cheese
1 egg yolk
1 cup olive oil
1 garlic clove
1 tbsp lemon juice
1 tbsp dill
Salt and pepper to taste
Add egg yolk and garlic clove to a food processor. Pulse until garlic is crushed, then add oil a couple drops at a time while blending. Once the emulsion is formed, you can pour the rest of the oil, lemon juice, dill and seasonings in. Blend until smooth.
If the dressing is too thick, add water by the tablespoon until it is the desired consistency. When adding water, double check to see if more salt and pepper is necessary.
Toss arugula, brussels, dill, and parmesan in a large bowl.
Toss with one tablespoon of dressing per serving, then top with onion and sliced egg.
Garnish with freshly ground black pepper and serve.
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