It’s hot in Reno right now. Not unbearable, but the temperature on our car thermometer said 102°F when we went for our haircut and ran some errands around 3pm. At the same time the temperature on our shaded front porch never got above 86°F. But — good for us — the temps dip to the low 60s after the sun goes down.
“What’s for dinner?” meant something cool, not hot. We had pâté left from what we took to a party and plenty of fruits and vegetables, mostly from one or another of the farmers markets that we frequent — on our side of town, there is one on Wednesday evening, Thursday midday, Thursday evening, and the big one on Saturday Morning.
On this evening, I was charged with making up a salad. During Sunday as we watched some World Cup, Natasza made a fantastic salad… I learn from her as salads and small plates are practically the national foods of Kyiv and Ukraine as we experienced on our visit there in 2010.
Assemble on the fly…
I took out the shallow wooden bowl and put in 3 Tbsp of XV Olive Oil, 1 Tbsp of Raspberry Vinegar and swirled them around with a fork.
Peeled a peach, cut around its equator then a few medium wedges, put those in the bowl.
Peeled and chopped half an avocado, put that in the bowl and tossed.
Halved and pitted six Bing Cherries, put those in the bowl and tossed.
Cut about 8 small cubes of fresh curd cheese,
Quartered and thin sliced one largish radish
Quartered and thin sliced one smallish turnip
Cut some watermelon into smallish dice
Thin sliced across one small head of endive
Put those vegetables in the bowl, seasoned with salt and pepper and folded all together.
The bowl of salad above center…
On the plate, left of the bowl:
“Country pâté” — Provencal pork from Wedge
“City pâté” — Goose and Duck Liver mousse from Wedge
Raye’s Old World Gourmet Mustard
Raye’s Down East Schooner Mustard
On the next hot day when you don’t want to cook, just take what you have, assemble in some manner, and enjoy.