Corn and Tomato Summer Salad

For the vinaigrette:
1/2 lemon, juiced, about 1 1/2 tablespoons
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper pepper
2 ounces ricotta salata

For the salad:
5 to 6 fingerling potatoes, about 1/3 pound
1 ear fresh corn, unshucked
1 pint cherry tomatoes, halved lengthwise
3/4 cup hearts of palm, sliced
2 large handfuls baby lettuce or arugula, washed and dried
Handful fresh basil leaves, roughly chopped (optional)


To make the vinaigrette, combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Set aside.

Bring a small pot of salted water to boil. Ready a bowl of ice water to the side. Add the unpeeled fingerling potatoes to the pot and cook for 8 to 10 minutes, or until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath for 5 minutes or until cool enough to handle. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave on HIGH for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob. Toss the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, lettuce, and basil (if using).

To serve, toss the salad with the vinaigrette, crumble the ricotta salata on top of salad, and season with salt and pepper.

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