Photographer Bill Brady http://bit.ly/9wFYxm
Your local farmers market is bulging with fresh fruit. It’s the perfect time to put together the simplest of refreshing summer salads, fresh fruit kebobs. What makes these kebobs truly special is the celery seed dressing served alongside.
You will love the sweet and sour flavors of this dressing. I have tasted it on everything from apples to greens to a cucumber and radish salad. The taste gets better as it sits, so be sure to allow it the full hour (or days) to develop all of its potential flavor. Also, be sure to use celery seeds, not celery salt, for this recipe.
Here it is as a refreshing side for your backyard picnic. Serve it chilled alongside skewered cubes of fruits of your choice. Try any combination of
Kiwi Cantaloupe Grapefruit
Watermelon Mango Peaches
Bananas Papaya Nectarines
Honeydew Strawberries Plums
Apples Pears Grapes
Just make sure the fruit is ripe.
Ingredients: Makes about 1 cup
¼ cup sugar
½ t dry mustard
½ t salt
½ t celery seed
2 T grated yellow onion
2 ½T white vinegar
½ cup peanut or canola oil
Procedure:
Stir the sugar, mustard, salt and celery seed together in a medium bowl. Add the onion and the vinegar and stir until the sugar is dissolved. Slowly whisk in the oil until well blended. Cover and refrigerate until the flavors meld, about 1 hour. (The dressing can be covered and refrigerated for up to 3 days. Whisk before serving.)
Food Stylist Brian Preston Campbell
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
