if you can't stand the heat...

Summer in Montreal means many things. There's the street festivals, the jazz, the volleyball, the smell of marijuana (everywhere), the tamtams...and the heat. It's not Memphis-hot, of course, but it's still respectable. And here they don't really bother with air conditioners. Luckily, Dr. DJ's apartment sits high above the city where the breeze from the windows keeps us cool - most of the time. Now it's more like a sultry box, much too close to the sun. And the kitchen's the worst part. It's unbearable in there. But if growing up in the South taught me anything it's that when the temperature starts up, you should wind down. The less work, the better. (And ice cubes don't hurt.) So, I've decided to swear off cooking for the duration of the season. Now that doesn't mean I won't prepare food - it'll just be without cooking it! No stoves, no ovens, and no grills. Nothing to raise the temperature in the apartment. A pretty neat little challenge, I think! Here's the first thing I tried:

Not surprisingly, a salad. But it was a delicious salad! And here's the recipe (adapted from one I found at epicurious.com):

**Palm and Avocado Salad**

For vinaigrette:
1 small garlic clove
1/2 cup fresh cilantro, washed and spun dry
1/4 cup fresh lemon juice
1/4 cup fresh grapefruit juice
1 teaspoon honey
1/4 teaspoon salt
1/4 cup olive oil

For salad
a 14-ounce can hearts of palm, drained
4 California firm-ripe avocados
1/2 small red onion, sliced thin
1 large pink grapefruit, peeled and segmented
Boston lettuce leaves (from about 2 heads)

Make vinaigrette:
In a blender purée garlic and cilantro with lemon and grapefruit juices, honey, and salt. With motor running add oil in a stream, blending until dressing is emulsified.

Make salad:
Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion, grapefruit, and vinaigrette until combined well.

Line 8 salad plates with lettuce leaves and mound avocado mixture on top.