We are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. People are firing up their grills in the neighborhood. Whenever we’re out for a walk to the grocery store, we sniff the cooking food smells and try to identify what people are making. Steak? Salmon? Burgers? Or some long-smoked meats? The live fire cooking stirs my senses and I conjure up imaginary menus. What would I serve with what they’re cooking?
I always plan meals to include the various food groups, but with a healthy emphasis on vegetables. And with all the grilling going on right now, my thoughts lean toward Vietnamese salads. They’re flexible dishes that may be a served on their own or be a friendly side offering to go with a hunk of grilled something. There are many salad and side recipes in books I’ve written, but to add to your collection, I reached back into the VWK archives to select some refreshing ones: