Here’s a simple and delicious salad that highlights some rather humble vegetables. I’ll even give you three—that’s right, THREE!—salad dressing options so you can adapt it to the feng shui of your main course. The crunch of these root veggies is a wonderful contrast to meat dishes, especially with the heat of summer upon us. Any crunchy veggie would work here if you want to try out new combos: fennel, jicama, rutabaga, carrot, celery, even cabbage if you want to get slaw-like.
And, as always, these dressings will work as a vinaigrette without the yogurt if you’re so inclined. For some reason, I’m really appreciating a bit of creaminess in my dressings lately. If you have some homemade mayo around, you could easily sub that for the yogurt.
Dressing for Mexican, Southwestern, or Indian flavors
1/3 cup olive oil
2 Tbsp. full-fat yogurt (preferably Greek)
1 lime, zested and juiced
1 garlic clove, minced and smashed into a paste with a pinch of salt
1 tsp. ground cumin
kosher salt and fresh ground pepper, to taste
Dressing for Asian flavors
Same as above but omit cumin, reduce cilantro to 1/8 cup, and add 1/8 cup chopped basil.
Dressing for everyday flavors (French, American, etc.)
Same as above but sub lemon for lime, omit cilantro and cumin, add 1/4 cup chopped fresh herbs such as chives, basil, dill, tarragon, or mint.
• Place all ingredients in a container and either shake (if it has a lid) or whisk to emulsify. Let stand while cooking rest of meal and assembling salad.
2 small turnips, cut in half then sliced into thin half-moons
5-6 radishes, quartered if small, halved then quartered if large
1 bunch green onions, white and light green parts sliced thinly
1 avocado, diced small
• Place all ingredients in large bowl and toss with dressing of choice.