Cool and crunchy: vinegary cucumber salad

Ever notice that sometimes just cutting something differently seems to make it taste better? I'm having a little love affair with my new extra-wide peeler. It's just making my salads much more interesting. Today, a long seedless cucumber, sliced into thin strips, paired with some scallion microgreens from the farmer's market, turned into a fresh, crunch salad with a lot of interest. I have even grander plans for my peeler! Stay tuned. : )

Crunchy vinegary cucumber salad

1 large seedless cucumber, sliced thin lengthwise and rolled decoratively
1 medium shallot, chopped small
3 Tbs champagne vinegar
generous pinch sea salt
Freshly ground black pepper
Microgreens to garnish, if desired

Combine salt, vinegar and shallot. Set aside and allow to marinate for ten minutes. Slice cucumber. Season with pepper. Drizzle with dressing when ready. Sprinkle with microgreens if desired. Serve cold.

Crisp and refreshing: fresh fava bean salad

If you are like me, you’re probably not feeling like cooking over a hot stove right now. Hopefully you are not exactly like me and your air conditioning hasn’t conveniently decided to break down on the hottest day of the year.

I’m sticking to salads, sushi and frosty desserts right now. I’m revisiting some old favorites, like spinach couscous salad, and exploring some new salads. I’m giving my ice cream maker a run for its money (a frozen yogurt to share soon).

In the markets now, are beautiful, plump fava beans. They are a bit of a pain to shell, but it’s a mindless task and well worth the effort to uncover the glossy green gems. We had a simple fava bean side salad this week. I shelled a heap of fava beans and swore I wouldn’t do that again for a while. And then I ate the salad. And changed my mind.

P.s. I'm thrilled my great green salad photo won this month's aesthetics category in the "Does my blog look good in this" competition. Thanks so much judges, I really appreciate it!

Fresh fava bean salad

Fava beans, in pod
Olive oil
Champagne vinegar
1-2 chopped shallots
1 small wedge Pecorino Romano
1 tbs freshly squeezed lemon juice plus zest of 1 lemon
~1 tsp crushed pink peppercorns
Good sea salt

To shell the favas, remove the beans from the pods and blanch them in salted boiling water for two minutes. Remove beans and plunge into an ice bath. When cool, remove the whitish outer covering of the beans by puncturing one end with your fingernail (or a knife) and gently squeezing the green bean out. It takes a bit of practice, but will go quickly once you get the hang out of it. Toss beans with a few splashes of olive oil, a few splashes of champagne vinegar, the chopped shallots, lemon juice and zest. Sprinkle generously with salt and pepper. Shave Pecorino Romano on top. Taste and adjust seasonings as necessary. Serve cold or at room temperature.