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Prep time
10 minutes
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Cook time
20 minutes
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Makes
4 portions
Author Notes
Aside from the vinaigrette, a trip to the farmer's market today supplied us with all the produce we needed to make this salad. Ground cherries (also known as husk cherries, cape gooseberries, or physalis) have a short harvesting season here, and we love the sweet taste and melt-in-your-mouth feel to these lovely little beauties. They work beautifully in this salad. I keep the vinaigrette simple so all the vegetables get to shine. —Bevi
Ingredients
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1/8 cup
olive oil
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juice of one small lime
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zest of the lime
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sea salt and ground pepper to taste
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4
ears grilled corn
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1 cup
husked whole ground cherries (see below)
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1 cup
cucumber, quartered lengthwise, deseeded, and chopped
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3 tablespoons
basil, cut into a fine chiffonade
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2 tablespoons
shallot, finely minced
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1 teaspoon
jalapeno pepper, minced finely (add more if you prefer)
Directions
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Wash the ground cherries in their husks. I have better luck removing the husks if they are moistened. Pinch the base of the husk away from the cherry - it should slide off easily.
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Prepare the vinaigrette by combining the olive oil, lime juice, lime zest and salt and pepper. Set aside.
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Place the grilled corn, ground cherries, cukes, basil, shallot, and jalapeño into a medium sized serving bowl and mix the ingredients thoroughly.
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Add the vinaigrette, mix all ingredients, and chill in the refrigerator.
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