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Chilled gazpacho, fresh lobster salad, buttery shortcake piled high with sweet strawberries-summer cooking is all about making the most of the season's luscious abundance. Revised and updated, this bestselling cookbook now has a beautiful full-color format packed with photographs and colorful sidebars full of helpful hints on cooking and entertaining.

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The Taste of Summer: Inspired Recipes for Casual Entertaining

Authors: Diane Rossen Worthington

Date: June 2000

ISBN: 0811824683

Publisher: Chronicle Books

Paperback

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You'll love this fresh version of an old standard. The flavor is best if you prepare the salad a few hours ahead of serving or even the night before.

Servings: 6-8

• Dressing

• 1 cup plus 2 tablespoons mayonnaise

• 6 tablespoons cider vinegar

• 1 tablespoon fresh lemon juice

• 2 to 3 tablespoons sugar, to taste

• salt and freshly ground white pepper

• Salad

• 1 medium green cabbage, finely shredded

• 4 medium carrots, peeled and finely shredded

• 1 medium bunch radishes, finely shredded

• 1 small Granny Smith or pippin apple, peeled, cored, and shredded

• 3 tablespoons finely chopped fresh parsley

• 1 tablespoon finely chopped fresh dill

• 2 tablespoons finely chopped red onion

• 2 tablespoons finely chopped fresh parsley

1. To make the dressing, combine all the ingredients in small non-aluminum bowl, including salt and pepper to taste, and whisk to blend. Set aside.

2. To make the salad, combine all the ingredients in a large bowl.

3. Toss the salad with enough of the dressing to moisten well. Taste for seasoning.

4. Mound the cabbage mixture in a large, shallow serving bowl. Garnish with the parsley and serve.

Advance Preparation: This may be completely prepared 1 day in advance and refrigerated. Taste for seasoning before serving.

More From This Book:

1. Packing for Picnics - Checklist and How-Tos

2. Colorful Coleslaw

3. Lattice Crust Pie with Rhubarb, Peaches and Strawberries

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