When the temperature nears 100 F, salad is the only sensible thing to eat. Now that we have Steamed Corn and Sweated Onions down pat, we’re making a summer salad so good even the juices in the bottom of the bowl turn into a sublime gazpacho. Hmmmmm … is there another recipe in here somewhere? SAM
2 ears fresh corn-on-the-cob, steamed and cut off the cob
2 medium tomatoes, peeled, seeded, and roughly chopped
2 large marinated artichoke hearts, roughly chopped
2 tablespoons sweated onions
1 tablespoon fresh fennel fronds, snipped
3 ounces romaine lettuce or mixed salad greens
Freshly ground white peppercorns to taste
Toasted pumpkin or sunflower seeds and/or crumbled cooked bacon
In a salad bowl, combine the corn, tomatoes, artichoke hearts, onions, and fennel. Add the salad greens and gently toss with vinaigrette. Serve, sprinkled with pepper, pumpkin or sunflower seeds and/or bacon.
Makes 2 entrée or 4 salad servings.