I love a good summer salad.
The simpler the better. With fresh ingredients the salad often makes itself.
I tend to use whatever I have on hand. Sometimes it starts with a big roasted chicken from the market, other days it’s the lettuce from my dad’s garden, and sometimes it’s a simple salad of canned mackerel in mustard sauce with a few random vegetables.
Recently I put together a warm and cold salad for lunch that put a big smile on my face. I roasted more of that big summer squash from our friends garden, then topped it with fresh herbs, tomatoes and some white beans.
How could something so simple be so good? Because good food speaks for itself.
- One large summer squash
- Olive oil
- white beans
- Slice squash and baste with olive oil on a large pan
- Roast squash in the oven for 30 minutes (or until fully cooked) at 350F
- Assemble with other ingredients, add sea salt and cracked pepper