Let’s face it: it’s too hot to cook. Even with fans running at full strength and a glass of tepache filled to the brim with ice, there’s no way you’re standing over a smoking cast iron skillet in this weather. It’s the season for salads, and tonight’s the night for this gem from Chefs Boot Camp alum and 2019 Best Chef: Southwest winner Charleen Badman, which features peak summertime produce and crunchy toasted bread.
Badman starts by whisking together a simple but thoroughly flavorful vinaigrette inflected with toasted fennel seed and a sprinkling of chile flakes. After waking up stale bread in a toaster oven (we promise, this is the only cooking required), she rubs it with raw garlic, tears it into bite-sized pieces, and soaks it in the vinaigrette. Then, she tosses in tomatoes, peaches, and cucumbers before drizzling in more dressing. Finished with green onions, pine nuts, and torn herbs, it’s a satisfying salad to get you through the next heatwave. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.