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Dressing:

  • 1 garlic clove, smashed with the side of a knife, and then minced
  • 1 tablespoon Champagne vinegar
  • tiny pinch of sugar
  • tiny pinch of ground allspice
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil, plus more if needed

Salad:

  • 3 ears fresh corn, shucked (about 1 1/2 cups)
  • 5 or 6 smallish Green Zebra tomatoes, cored and quartered
  • 1/2 small red onion, very thinly sliced
  • Leaves from 3 or 4 marjoram sprigs, chopped
  • Small handful fresh flat-leaf parsley leaves, chopped

Preparation:

1. In a small bowl, combine the garlic, vinegar, sugar, allspice, salt, and pepper. Whisk in the oil, taste, and adjust the ingredients accordingly. Set aside.

2. Cook the corn in a large pot of boiling water until just tender, about 4 minutes. Drain and let cool until you can touch it. Cut the kernels off with a sharp knife.

3. In a large bowl, combine the corn kernels, tomatoes, onion, and herbs.

4. Pour the vinaigrette over the vegetables and toss gently. Taste and adjust the seasoning accordingly.

*Photo and recipe courtesy of healthygreenkitchen.com

 

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