(http://www.flickr.com/photos/cathyerway/7421875860/ "IMG_3251 by cathyerway, on Flickr")
These hot few weeks, nothing cools like a crunchy salad. I like shards of crisp, brittle cabbage, which deserve the name “iceberg” much more than most types of lettuce. If you’ve ever bought a whole head of one, you’ll know how many mounds of shreds they’ll yield, and how they last long in the crisper, too. The fresh, sweet flavor of cabbage compares to that of pole beans, just in season now here on the Northeast; combining the two, I mixed up a garlicky, aioli-like dressing with mint to give this salad some pungency and herbal freshness.