King crab salad for dinner tonight! The corn on the cob is still very fresh in the markets and we've put a cob's worth of kernels in with the crab. An avocado, of course, some red onion and a chopped mango are the supporting actors. A dressing of blood orange juice, white balsamic vinegar and lemon flavored olive oil added enough additional flavors to layer the dish and make the flavor complex; drunk with a bottle of cheap leibraumilch which is icy cold and perfect on a hot and muggy summer evening.
Salads satisfy so many yearnings when you're hot and sticky. The textures of crisp lettuce crunch lightly in the mouth; a fruit, juicy and cold, adds sweetness and body; a bit of protein satisfies our minimized urge for protein when the temperatures soar. I like the dressing to be fruity atop a sweet/sour base to brighten the flavors and help keep the palate clean as you are eating.
This is the only time of year we use the ice maker in the refrigerator.
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