Summer salads are a no-brainer, but if you aren’t careful, it’s easy to get in a rut using the same combination of ingredients. Take a cue from chefs to keep things interesting: in Austin at Hotel Saint Cecilia, Chef Alex Gates spices things up with spiced pecans. Chef Daniel Lindley grills the greens, and Gena Knox forgoes them all together sometimes, such as in her okra and tomato salad.
One of the most trendy summer condiments at the moment is pickled onions. Chef Scott Roule pickles his own in-house at Caviar & Bananas in Charleston, South Carolina, and he uses it to top a new salad on their menu called The Baja, which includes cojita cheese and toasted pumpkin seeds.
His pickled onions couldn’t be any easier—they are refrigerator pickles with no canning required—so whip up a batch to top your own salads, or serve them as a topping for those Fourth of July burgers and dogs.
Yucatan Pickled Red Onions
from Chef Scott Roule of Caviar & Bananas, Charleston, SC
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