So, I was in Alberta for what is beign called the greatest natural disaster in Canadian history. (Not that the US news media covered it very much. This was embarassing to me while there, I have to admit.) The disaster? Flooding. Here's a picture of Bragg Creek at the time:
So, while I was there, I did spend some time cooking. I am not sure why, but the focus became cooking salads -- if by cooking you mean chopping and composing, occasionally cooking per se (like roasting potatoes), and making do with the ingredients that were. . . . available.
Salad number one is a pea and radish salad. (Did you know radishes are a great way to celebrate Canada Day? Yep, red and white.) I used frozen peas, very thinly sliced radishes, feta cheese (which I believe is an excellent addition to nearly everything) and the recipe located here on lne. Here is my version:
1. Combine left over peas from the night before with thinly sliced radishes that you have on hand. Add crumbled (or, in my case, carefully, cubed) feta.
2. Add a dressing you have made from lime juice (two), olive oil (some), a dollop of honey, and some ground cumin. Since you have no dill, and have loads of cilantro, use that i the dressing too.
When I made it the second time, I did in fact follow the recipe. Not sure which version I prefer but I can say that pea tendrils are pretty darn good.
The second salad, which went over very well except for a time later on when I did the wrong thing with the garlic and ended up with a garlicky -- way too garlicky -- mess, is an Asian Cuke Salad. Here is the recipe; I have never included celery. And, do NOT make the mistake of mincing the garlic and adding it. Do what the recipe says. But here is what I did the first time, given circumstances and available ingredients:
1. thinly slice an english cucumber after seeding it. Do not peel. Mix with 2 garlic cloves (crushed lightly), 1/ jalapeno, 3/4 tsp of salt, 3.4 tsp of sugar, juice from 2 limes, a handful of cilantro chopped, and a dollop of olive oil. Let sit for 40 minutes.
2. Remove garlic cloves. Since you have no basil (smile), take a spoonful of purchased basil pesto, which you happen to have, and add to the salad. Stir, taste, add salt.
3. Serve over sliced avocado.
Salad 3 was a potato salad, but I will spare you for the moment!
Happy salad-y summer. Stay dry. Floods are very scare-y.