Makes 2-ish servings

Notes:

This dish is inspired by my culinary and writing muses of late - salads and sandwiches - since I can't be bothered to cook in this humidity, and neither should you.

Before I became a middle aged mom in the burbs, I lived by a famous sandwich bodega in Adam Morgan, DC - So’s Your Mom (whose name endears them to us all the more ) - where my bestie and I met for the best cold brew in town (I said what I said) and a turkey sammie I perfected over several orders. Now, you know I love turkey sammies, but this particular version saw us through many moments, and will forever be a classic. Our So’s sammie is toasted sourdough, avocado, sprouts, turkey, cucumber, and spicy mayo. Though we love a toasted sandwich, this one is not, since avocado is gross (again, I said what I said). And, because this sandwich isn’t warmed, there’s no cheese since cheese on sandwiches should always be melted (come for the recipes and stay for the sandwich tenets).

I often recreate this sandwich at home, tweaking it with my mood and the seasons. On this particular day I was out of bread (a tragedy!) but happened to have a gorgeous peach, some crisp head romaine, and a small head of radicchio. We also had some household staples: lil cukes, microgreens (used in leu of of sprouts but both are good), and a serendipitously ripe avocado. We also always have sliced turkey, since the whole fam - including and especially the dog - loves it. A drizzle of spicy ranch tied this salad together, while some crumbled dark russet potato chips finished it off.

Note that this recipes makes two big salads - multiply the quantities to increase the portions.

Pro tips:

Peaches should be soft - not mushy - heavy to touch, and fragrant.
Deli meats are a great, simple shortcut for summer meals - just ask our Vietnamese-ish Steak Salad.
Any stone fruit that looks good can be swapped for the peach.

Kid tips:

Instead of slicing the turkey, have the kids shred it with their (clean) hands.
Likewise with the lettuces, tear the leaves instead of chopping them.
Crumble to chips together!
If your kids won’t eat a salad, just serve the components to them. My girl will happily

Product recs:

We’re diehards for Applegate's honey maple smoked turkey (which we get shaved from the deli counter) but you could also use packaged turkey .
Any brand potato chip will do, but avoid flavored varieties. We used Trader' Joe’s Dark Russet chips, which is our preferred chip du jour.

Add-ons:

Tis tomato szn! Either cherry or chopped would be great here.
Torn or coarsely chopped herbs, such as parsley or basil.
Slivered or sliced radish

Equipment:

Cutting board
Knife
Bowl
Spatula

Ingredients:

½ head romaine or 3 ounces of leaves
½ head of radicchio
½ peach
½ avocado
2 Persian or kirby cucumber
6 ounces smoked turkey
Handful of microgreens
1 tablespoon ranch dressing
Handful of crumbled potato chips

Steps:

Prep your produce :

Sliver your romaine and radicchio: place your ½ head of greens flat-side down on your cutting board. Keeping the root of your greens intact, trim off any dark or tough ends, then make small parallel cuts until you reach the root. Place your greens into your bowl and toss with a pinch of salt.
Quarter your cucumbers: slice your cucumber in half lengthwise, then in half lengthwise again, so you have four quarters. Coarsely chop the cucumbers into ¼” chunks. Toss those into the bowl as well.
Slice your avocado in half lengthwise, then twist open and remove the pit. Using a spoon, scoop the avocado meat out of its skin, keeping the halves intact if possible. Place each half flat side down, then cut into ½” slices. Make ½” perpendicular cuts to turn those slices into cubes. Plop those into the bowl as well.
Slice your peach: as with your avocado, slice in half lengthwise, then twist open and remove the pit. Using a spoon, scoop the avocado meat out of its skin, keeping the halves intact if possible. Place each half flat side down, then cut into slices. And - you guessed it - into the bowl with those slices.

Stack your turkey then cut into slices roughly double the width of your romaine. Add that to your bowl as well.

Finally, add your microgreens, then toss the contents with the dressing. When everything is evenly coated, dish into bowls and top with crumbled potato chips.

So’s Sammie Salad