Week 10- Beyond Lettuce: Summer Salads

When the heat of the summer really hits, lettuce takes a vacation from the CSA ‘box’. Not to worry; there are plenty of fresh salads to satisfy the need for a green crunch!

Zucchini Salad with Sesame and Cilantro

2-3 thickly sliced zucchini, lightly blanched

1 T butter

1 clove garlic

1/2″ piece of fresh ginger, peeled and finely diced

2 T peanut (or other mild flavored) oil

3-4 T dark soy sauce

1-2 T rice vinegar

2 T sesame seeds

salt & pepper

pinch of sugar

1 tsp. chopped cilantro, to serve

To blanch zucchini: wash, trim and chop. Immerse in boiling, salted water just until slightly tender. Drain and refresh in ice- cold water.

Heat the butter in a skillet, add the garlic and ginger, and sauté’, stirring. Add the peanut oil and the zucchini. Stir in the soy sauce, rice vinegar, and sesame seeds. Season with salt, pepper, and a pinch of sugar. Sprinkle with cilantro. Serve warm or cold.

from “500 Salads”, Susannah Blake

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

  •  pounds medium golden beets in skin, well washed (or red or other beets)
  • 12 to 16 ounces beet greens (or chard or other greens)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds


  •  cup red onion or shallot, finely diced
  • 2 garlic cloves, finely grated
  • 3 tablespoons red wine vinegar
  •  Salt and pepper
  • 1 teaspoon toasted cumin-coriander mixture
  •  Pinch cayenne
  • 4 tablespoons extra virgin olive oil


  • 1 cup full-fat plain yogurt
  • 1 garlic clove, finely grated
  •  Salt and pepper to taste
  •  Pinch cayenne
  • 1 teaspoon toasted cumin-coriander mixture
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons freshly snipped dill for garnish


  1. Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  2. Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  3. In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  4. Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  5. Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  6. Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

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