June 28 – June 29, 2025

Tuesday                Gazpacho and Chicken Salad from Feast on Brilliant

Wednesday:          Turkey Burgers with Herbed Potato Salad

Thursday:             Dinner with Louise and David and Hilda and Tim at PFC

Friday:                 Weeknight Ragu

 

Saturday:              Margherita Pizza

Alas, no picture – but here is the greatest moment in my childhood (sorry, brothers)

Sunday:                Cantonese Barbecued Pork

A Smashing Salad

[NOTE:  This post is an anachronism.  That is to say, the recipe featured below is actually from the week before the week before.  What would explain this?  Perhaps age, perhaps a generally free-floating approach to this blog, perhaps too many things on my plate.  But it is also true that I have a lifelong history of getting dates and days wrong.  I haven’t misplaced a year yet, but give me time.  This is most definitely not an apology, it’s just an explanation for those of few of you who follow this blog closely.  I wouldn’t say that this week’s recipe is timeless, but it’s definitely worth your time.]

Vegetables and salads were not a memorable part of my young life, though Mom went through a period of serving steamed artichokes with lemon butter for an appetizer, which made me very happy.  For my brothers and me, eating was an interruption of play, sports and reading.  There were times when I resented being called to the table.

But if Mom’s salads weren’t a center of attention, there was one salad that I craved.  Both the Pittsburgh Field Club and the Pittsburgh Athletic Association served a house salad with red roquefort which makes my mouth water just thinking about it.  Alas, the grand old PAA is defunct, but the Field Club still serves that salad and I have it every time I go there for dinner.  Another salad grabbed my attention during high school – the basic house salad at Italian restaurants.  I discovered this salad while traveling around the country with the Central Catholic High School Speech and Debate Team.  Our Moderator/Coach, Brother Gregory Rene Sterner, was fond of Italian restaurants.  These salads were oregano and vinegar forward and packed a punch that would occasionally make your eyes water.

Please make yourself either of those salads as often as you can.  I have nothing to offer that is better.  But during this sweltering summer, I recommend that you try the recipe below for a salad that can serve as a full dinner.  It involves smashed cucumbers, tart little slices of Granny Smith apple, walnuts, a savory dressing and my new favorite condiment, chili crisp.

This is not just refreshing on a sultry day, it is cravable, substantial enough to override the need for protein and, served, as we did, with some avocado toast, one of those rare salad-for-dinner salads that you might well find yourself going back to again and again.

Now about that chili crisp.  I had been hearing about this condiment on food television programs over the last few years.  I was curious and when I saw it on the shelf of our local supermarket I grabbed it – I’ve bought another large jar since then.  Chili crisp is fried pepper flakes with a bit of oil and other seasonings and the brand I’ve been using has a little heat but is more savory and smoky than hot and has a to-die-for crunch which adds great texture to anything you put it on:  salads, sandwiches, shoe leather, bark . . .

Smashed Cucumbers and Chili Crisp Walnut Salad

(adapted from Geoffrey Zakarian)

Timing:                                        45 minutes

Ingredients:                                  Serves 4

1 English cucumber, bulb fennel, 1 shallot, sliced thinly with the grain, 5 radishes, diced

1 Granny Smith apple, cut into matchsticks, ½ cup walnuts

2 or 3 teaspoons rice wine vinegar, 1 ½ teaspoons honey, 1 teaspoon Dijon mustard

Juice of 1 lime

½ cup cilantro leaves, ½ cup mint leaves, torn

2 teaspoons chili crisp, plus more for each diner to add

Kosher salt and black pepper

Prep:

Preheat oven to 350 F and then toast the walnuts, tossing once until golden brown – 9 minutes or so.

Remove outer layers of fennel bulb and slice thinly, crosswise and chop some of the fronds for garnish.

Cut the radishes into small dice.

Wrap the cucumber in a kitchen towel and smash with your hand – I mean smash it:  picture your least favorite politician and go at it.  Chop the cucumber into bite-sized pieces.

Make the dressing and assemble:

Add vinegar, honey, Dijon and lime juice to a bowl, then drizzle in the olive oil as you whisk to blend.  Season well with salt and pepper and whisk again.  Alternatively – add everything to a mason jar and shake vigorously.

Toss the radishes, fennel and shallot in the dressing, then add the cucumber and toss again.  Add the apple and toss.  Correct seasoning.

Transfer salad to a serving platter or bowl and top with walnuts, fennel fronds cilantro or parsley leaves and torn mint.  Drizzle the chili crisp over the top and serve, with more chili crisp on the side.