shredded brussel sprouts salad

Summer in our apartment means the returns of bright, meal-sized salads.  This is one of my favorites -- the speck gives it a little bit of extra salt and meatiness, so it feels more substantial.

From Food52.

Serves 3-4.

1/4 lb brussel sprouts, trimmed and shaved on a mandoline.
1 c. finely chopped arugula
     [Alternative: double the brussel sprouts and nix the arugula]
1-2 ribs of celery, trimmed and finely diced
4-6 slices speck (or some other sturdy-but-thinly-sliced cured meat), cut into slivers
1/4 c. dried cranberries, roughly chopped (I've also used dried tart cherries here, to great effect)
1/3 c. walnuts, finely chopped
1/4 c. finely grated pecorino cheese
salt & pepper
2 Tbs. olive oil
1/2 lemon, to taste
dash of chili powder

Mix the salad components up in a large bowl, add the olive oil and dash of chili powder. (The recipe calls for piment d'espelette, but chili powder is a perfectly adequate substitute.) Add lemon juice, salt and pepper to taste, and toss until the dressing is evenly distributed.

Protip: the brussel sprouts are sturdy enough that this stores really well -- even dressed! -- in the fridge overnight.

sugar snap summer salad

Winter was endless this year, so I'm as excited as I've ever been about the return of summer produce and light, summery meals. This salad (which can be either a side or stand on its own as a light meal) is super easy, and because you quick-boil the snap peas, it's perfectly fine if they're less-than-perfect looking.

Adapted from epicurious.

Ingredients: 

1.5 lbs sugar snap peas, trimmed, stringed, cut in half
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice (I was heavy handed on this, to great effect)

1 tsp white wine vinegar (we used apple cider vinegar and it worked just fine)
1/2 tsp sumac + some extra for garnish
1 bunch radishes (around 6 oz.) trimmed and thinly sliced
4 oz. ricotta salata, crumbled (feta also works, though it isn't my favorite)
freshly ground black pepper
2 Tbs coarsely chopped fresh mint

Fill a large bowl with ice water and set aside.  Cook snap peas in a large pot of boiling (and salted!) water until crisp-tender, about 2-3 minutes.  Drain and transfer snap peas to ice water bowl to cool.  When cool, drain the peas and transfer them to a baking sheet or paper towel to dry.

Once dry, toss peas, sliced radishes, and cheese in a large bowl.

For the dressing: whisk oil, lemon juice, vinegar, and sumac in a small bowl.

Add dressing to the salad and toss it until the veggies are more or less coated.  Season with salt, pepper, and as much lemon juice as fits your taste.  Garnish with mint and a sprinkle of sumac.