There’s one week left to enter our giveaway, Mindy Fox’s Salads: Beyond the Bowl. Summer is the perfect season for this book, though there’s a ton of ideas for all year (think Shaved Brussel Sprouts, Olive Oil, Lemon and Peppered Sheep’s Milk Cheese, or Shredded Celery Root, Manchego and Pistachios…).
To enter the giveaway, leave us a comment telling us what goes into your favorite salad. On Tuesday, July 17th, we’ll randomly pick a winner to receive this beautiful book.
This evening, we’re going to try Mindy’s Blueberries, Feta and Mint recipe, Mindy’s riff on the classic ever-surprising combo, watermelon and feta cheese:
Recipe: Blueberries, Feta and Mint
“It’s a terrific little salad to start a meal and works well, too, as a cheese or savory dessert course. It is also tasty spooned over lamb chops — the gamier, the better.”
3 cups blueberries (about 1 1/2 pints)
1 cup mint leaves, large leaves torn
5 ounces feta cheese (1 cup)
4 tablespoons very good extra-virgin olive oil
Flaky coarse sea salt
1 teaspoon whole black peppercorns, crushed
Divide the blueberries among small shallow serving bowls, then sprinkle with the mint. Crumble the cheese over the top. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with the pepper.
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