Ah summer. When I was a kid summer was THE BEST. School was out, the weather was great, there were more things to do and everyone had plenty of time. I grew up in Michigan, and summer was definitely my favorite time of year. I remember swimming and bonfires and camping and FOOD. It was magical. We even ate differently in the summer. Fresh fruits and vegetables were plentiful, whereas they really weren't even available throughout the rest of the year.

As I grew older I somehow lost that summer magic. I moved to southern California with my husband and 3 kids, and summer became just another season, so much like the other seasons. I did my best to create the magic while my kids were young, but by the time they were grown it was gone.

Last year I caught myself dreading summer, and actually heard myself saying the words, "I hate summer." I realized it was time for an intervention. I made a "Summer To Do List" and forced myself to get out there and have fun. I went to the beach, enjoyed Shakespeare in the park, picnicked, swam, watched movies under the stars and ate homemade lavender ice cream AND recruited lots of friends and family to do it all with me. Summer was back! It was such a valuable lesson, as I learned that I have to continue to create my life, my fun.

So as June 21st approaches I've started my new Summer To Do List. I really don't need it anymore, but I'll keep it there as a reminder to create, to enjoy, to have fun.

This blog is part of that. Those of you who know me know that I love good food, and I love to share it with people I love. In an effort to try new things and eat healthily, I've challenged myself to make and share 60 Salads of Summer. My daughter Danica, who is a very creative cook, is helping me. And we're looking forward to sharing the fruits of our labor. I can't promise they'll all be healthy, but I can promise they'll all be delicious. Enjoy!

Sunday, August 3, 2014

36. Shaved Melon Salad with Lemon-Sherry Dressing


















This is the ultimate summer salad.  The Lemon-Sherry Dressing perfectly complements  the ripe cantaloupe and honeydew.  Throw in a handful of mint and it’s like a long cool taste of summer.

Ingredients

1/2 medium cantaloupe
1/2 medium honeydew
3 Tbsp torn fresh mint

Dressing

1 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 Tbsp sherry
1 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
2 Tbsp olive oil

Make the dressing.  Combine all but the olive oil in a large bowl and whisk.  Gradually add the oil, whisking constantly.

Remove the rind and seeds from the melons.  Cut into 2” wide wedges.  Then use a mandolin to slice them into long, thin ribbons.  (If you don’t have a mandolin, you can either use a vegetable peeler, or just slice them as thinly as possible).  Add the melon ribbons to the dressing and toss gently to coat.  Sprinkle with mint.  Serve immediately.

Serves 6

Thanks to Cooking Light Magazine for the recipe

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