Northwest Celebrity Chef Kathy Casey: Summer Salads
I love a good summer salad. A one dish explosion of textures and flavors that hits the spot when you just don’t want to “cook.” These meals made for warm evenings should require little to no cooking, or at least items that can be cooked a day ahead.
With juicy stone fruits, melons, and berries in season don’t be afraid to toss them into salads. I love mixing in strawberries or chunks of sweet watermelon in a bunch of spinach. A little dotting with soft Chevre cheese is also nice. And don’t forget the nuts! Toast up some pecan, walnuts, or hazelnuts, or if you are feeling a bit spicy, give your nuts a sweet and spicy candy treatment.
During these summer months we have a variety of greens to play around with. I adore the peppery bite of arugula and the pleasantly bitter edge of frisee. Farmer's markets should be spilling with local salad mixes, and if you are lucky edible flowers like nasturtiums or bachelor’s buttons.
Here is one of my favorite summer salads from my book Kathy Casey's Northwest Table. I hope you enjoy, and work up some creative summer salads of your own. 
Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
Makes 6 to 8 servings
Vinaigrette Ingredients:
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed
Salad Ingredients:
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted
Directions:
1. To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.
2. To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.
Chef’s Note: You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.
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