These condiment side dishes quickly and creatively dress up casual meals. They're great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner plate. The dishes draw on the seasonal market ...
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1 small English cucumber, peeled, cut into 1/2-inch dice (about 2 cups)
1/2 pint cherry tomatoes, halved (about 1 cup)
1/4 cup thinly sliced mild radishes
3 tablespoons minced red onion
3 tablespoons thinly sliced basil leaves
2 tablespoons white balsamic vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper
Step 1Place the cucumber, tomatoes, radishes, onion and basil in a bowl. Combine the vinegar, oil, sugar, salt and pepper to taste in a small dish. Add to the vegetables. Use your hands to toss until well mixed. (This can be made several hours ahead and refrigerated. Before serving, toss well, drain off excess liquid and toss in basil leaves. Taste; adjust seasoning.)
These condiment side dishes quickly and creatively dress up casual meals. They're great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner plate.
The dishes draw on the seasonal market and produce bin, and that's what makes them so inviting. Be sure to choose ingredients of top quality. Explore your farmers market or produce aisle for the best of the season.
Take any of these to a summer potluck. The mushroom condiment dish is especially suited to grilled steaks and hamburgers. The carrot and beet slaw is a salad that I made long ago with James Beard; it's crunchy, refreshing and tasty. No cooking required, as beets are delicious raw. And for the vegetable relish, an array of cut-up vegetables--cucumber, tomatoes and radishes, tossed with a piquant dressing and fresh basil--can hold its own beside any summer salad.