Summer is salad season — the time for lighter meals that don’t require much cooking but do stir up plenty of pleasure once they hit the table. I love to have fun while creating a good summer salad. That means experimenting with all kinds of wonderful veggies, cooked and raw. I recently had guests for brunch. I served quiche and a vegetable salad made from grilled courgette, yellow squash, red peppers and red onions. I added chopped fresh parsley, tossed it with a simple vinaigrette and served it over a bed of dark leafy greens. Delicious!
Do you remember…
