Summer Grilling, aka Salad Days

In general, I like to think of myself as a laid back, go-with-the-flow kind of person. I tend not to let things get under my skin, and I try not to hang on to annoyances and grievances. Alex is the same way, which adds up to a harmonious home life for both of us. That said, there are certain things that, without fail, get our respective goats. In Alex’s case: graffiti, litter, and people who drive in the dark or the rain without their headlights on. (I’ve often joked that Alex should have his own brief television spot called “Y’know What I Don’t Understand?? with Alex Nishibun.”) In my case: improper use of “you’re” and “your,” people who listen to music on public transit sans headphones, and people who ride their bikes on the sidewalk. (There’s a bike lane right there. Yeah, biking in the bike lane is dangerous– I would know!!– but you know what else is dangerous? YOU, when you’re barreling down a bustling narrow sidewalk.) (Also, get off my lawn, hooligans!)

I think we can all agree, though, that one of the worst, most annoying, most completely un-understandable things is theft. It truly boggles my mind that some people feel free to take things that aren’t their own– like, say, the grill that Alex and I bought this year as soon as winter was safely in the rearview mirror. Get off my lawn– but seriously, in this case.

Ah well– all things considered, we were really only out about 30 bucks (plus the grimy grill pan we’d left in there) and a few days of grilling weather while we looked for a replacement. And now we’re back in business, with a bike lock to attach the new grill to the fence. Fool me twice, and all that jazz.

While we do plenty of your usual grill fare over the summer– burgers, steaks, sausage, oh my– one of my favorite uses for the grill is spicing up tossed salads with charred vegetables. No, I’m not saying that seared scallions and mushrooms are better than burgers; that would be ridiculous. But I am saying that a salad with smoky, charred veg is head and shoulders above a normal, non-grilled salad, and that grilling is the secret weapon that actually makes me want to eat vegetable-focused meals all summer long. And it’s so low-effort; all you have to do is cut veggies into bite-size pieces, give them a light coating of olive oil and a smidge of salt and pepper, and let the magic of charcoal do the rest. A homemade dressing takes it right over the edge, and do I have some options for you.

I think everyone knows, though, that the best part of grilling is the actual process of grilling. Even though Alex is the designated griller in our household, I just love bringing some folding chairs out onto the porch, mixing a couple of drinks, and kicking back while the fire does its thing. Moose gets to run around off-leash, greeting everyone who walks by, and we humans get to enjoy the precious hours of warmth Boston affords us.

Full disclosure: we sometimes do throw some protein on top of our salads. Salmon is one of our favorite options…

Here’s to summer eating! May your grill never be stolen, may your bus commutes be quiet, and may your favorite buildings remain ever graffiti-free.

Basic Vinaigrette
from Canal House Cooks Every Day
Use a fork to mash together 1 small garlic clove, a pinch of salt, and a generous grind of black pepper in a medium bowl. Stir in 1 tablespoon Dijon mustard and 1 tablespoon red wine vinegar. Whisk in 6-8 tablespoons extra virgin olive oil. Taste and adjust seasonings to your liking. If the vinaigrette is too thick, add a splash of water.

Herb Vinagrette
from The Splendid Table’s How to Eat Supper
3/4 cup good-tasting wine vinegar (or one-third balsamic and two-thirds wine or cider vinegar)
1 1/2 to 2 cups good-tasing extra virgin olive oil
1/8 to 1/4 teaspoon fish sauce
coarse salt and fresh-ground black pepper
1 minced or grated garlic clove
6 to 7 torn basil leaves
6 fresh oregano leaves
1/8 cup snipped chives

Combine vinegar, olive oil, fish sauce, salt and pepper together. Taste for vinegar/oil balance, and adjust as needed. Blend in herbs (obviously, feel free to use whatever herbs you have on hand).

Homemade Ranch
Let’s just cut to the chase here– I use Joy the Baker’s recipe.

Tahini Citrus Miso Dressing
from The Sprouted Kitchen: Bowl + Spoon
1/2 cup tahini
2 Tablespoons white miso
2 Tablespoons honey
1 Tablespoon toasted sesame oil
2 teaspoons Sriracha
1 Tablespoon rice wine vinegar
juice of 1/2 large orange (about 1/3 cup)
salt and pepper
lemon juice to taste

Combine all ingredients except lemon in a jar with a lid. Shake vigorously to combine. Taste, and add lemon juice if the dressing either needs to be thinned or needs a little extra acidic zip.