September has always struck me as a bit confusing when it comes to planning menus. Summer vacation is a fond memory, kids are back in school, and work schedules are once again underway. And yet, although the calendar and nearly every retail advertisement declare autumn has arrived, my air conditioner is running at full tilt because it’s HOT outside!
My go-to solution for a light lunch or side dish during this transitional month is a hearty salad that’s cool and refreshing, quick to assemble, and features protein. One of my favorites is White Beans, Arugula, and Dill with Tarragon Dressing. I created this recipe years ago for one of my cookbooks, but recently my sister mentioned that she’d brought it to a church event.
My mouth instantly watered with flavor and texture memories — the peppery, slightly wilted arugula, creamy white beans, crunchy onion, and delicate fresh dill coated in a tangy tarragon, garlic, and Dijon mustard vinaigrette. Served with sauteed chicken breasts, grilled pork chops, or baked fish, this zesty, make-ahead side dish never fails to perk up a hot-weather meal. And, when you want a one-dish meal on a busy day, top the salad with tuna or chopped, rotisserie chicken for an easy dinner.
Need a quick salad for your next luncheon? I’ve taken this one to luncheon meetings on many occasions because I can quickly assemble it early in the morning and it’s ready to go at noon. The dish tastes best when the flavors have a couple of hours to meld and the arugula has time to wilt, but when time is short, simply combine the ingredients and give it a final toss just before serving. How easy is that!
Christy Rost is a cookbook author, host of Celebrating Home cooking videos, and longtime resident of the Park Cities and Preston Hollow. Her ‘At Home with Christy Rost’ cooking series for Eat This TV Network airs on AmazonFire, AppleTV+, Roku, Samsung TV, and YouTube. Please visit christyrost.com for details and recipes.
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