Salads dominate my harvest menu. They’re so versatile: chop up some ingredients, toss them with a bit of dressing, and your fresh, one-dish meal is ready to eat. I start making homegrown salads as soon as spring greens show true leaves and don’t stop until the ground freezes.
Most salads fit the “no recipe required” category. Once you find your preferred ratios, even the dressing can be made on the spot with whatever’s at hand. If you follow @twiceastastyblog on Instagram you’ll find plenty of my daily salads. But I still get enough requests for ingredients and proportions that you’ll find a couple dozen salad and dressing recipes on the blog and can even gather your friends for a workshop. Some of these recipes are traditional, like panzanella, sunomono, and the two American classics in this week’s post. But as you’ll learn, all of these salads can be adapted based on what’s in season and what you have on hand.
Learn to make Three-Bean Salad and Taco Salad