When summer flavors are in full swing, real cooking fades in importance.
That’s because I just need to combine farm-fresh produce for light meals that counter the heat of the season. Since that same heat is sapping the life out of tender greens, it’s time for more robust salads that can still deliver protein for a full meal.
Here’s one from Tribune News Service, which uses sweet corn and cherry tomatoes that are finally coming into effect. The simple yet sophisticated vinaigrette can carry over into the next salad season and beyond.
Find more summer sweet corn recipes in my latest column in the food section.
Tribune News Service photo
Mary Anne’s Corn Salad
2 ears of corn, peeled
1/4 cup chopped sweet onion
1 cup cherry tomatoes, cut in half
1/3 cup chopped cilantro
2-3 tablespoons of your favorite vinaigrette or use bistro vinaigrette, see recipe
Salt and pepper, to taste
Bring a large pot of hot water to a boil and cook the corn until tender, 3 to 4 minutes. Remove the corn, let it cool briefly and cut the kernels. Put the beans in a medium bowl with the onion, tomatoes, cilantro and vinaigrette; toss to mix. Add salt and pepper to taste.
Makes 4 servings.
Recipe by Mary Anne Pikrone
Bistro vinaigrette
1 tablespoon shallots, finely diced
1/2 teaspoon fine sea salt
2 tablespoons red or white wine vinegar
1 tablespoon of Dijon mustard
6 tablespoons neutral oil, such as grape, sunflower, or canola (not olive)
Black pepper, to taste
In a medium bowl, mix the shallots, salt and vinegar. Let sit for 10 minutes (this will soften the shallots). Stir in the Dijon mustard. Very slowly add oil in a thin stream, whisking constantly. Season generously with black pepper. Store in the refrigerator.
Makes about 2/3 cup.
Recipe from “Tasting Paris” by Clotilde Dusoulier.
