Summer
Summer's Sweet Heat Salad
- Serves 4-6
Author Notes
All the best things from a summer garden. Sweetness from the corn and tomatoes matched with a bit of heat from the jalapeno cilantro pesto makes a perfect match for a summer night. the most important part of this recipe is to have ripe, fresh ingredients. —clermontkitchen
What You'll Need
Ingredients
- Jalapeno cilantro pesto
-
2 cups
cilantro
-
2-4
garlic cloves, depending on taste
-
1-2
jalapenos, depending on the amount of heat you want
-
1/4 cup
toasted pine nuts
-
1/2 cup
olive oil
-
squeeze of lemon
-
salt to taste
- Veggie medley
-
2
cobs of corn
-
1-2 cups
green beans, cut into 2 inch pieces
-
2-4 tablespoons
olive oil
-
1
vidalia onion, chopped
-
1
clove garlic, chopped or crushed
-
1-2 cups
cherry tomatoes
-
2
small/med zucchinis or summer squash, sliced
-
1/4-1/2 cups
jalapeno cilantro pesto (to taste)
-
(OPTIONAL: 2 cups Farro)
-
(OPTIONAL: 1/2 c. goat cheese)
Directions
- Jalapeno cilantro pesto
- Blend ingredients together in food processor. Start with a little oil and add as necessary. Add salt to taste.
- Veggie medley
- Bring pot of salted water to boil. Heat oil in a saute pan. Add onions and garlic and saute until translucent.
- Once water comes to boil, put corn in the pot for 2-3 minutes - no longer. Remove from water rinse in cool water and put to side.
- Once onions are translucent, add beans and cover pan partially so beans can steam a bit. After a few minutes with the beans in the pan, add squash and cover partially again. Add more oil if veggies seem to need it. Add salt at this point as well.
- As squash, beans, onions are sauteeing, chop tomatoes in half or quarters, and cut corn off the cob.
- When squash and beans are cooked to your liking (sometimes I make them more caramelized, sometimes I make them more steamed with a little crunch, both are good), turn the heat on low and toss in the corn and tomatoes. Add the pesto and toss through once or twice and turn the heat off. (The heat from the veggies will help the pesto mix thoroughly and distribute in a balanced way).
- Put veggies in a serving bowl, add salt and pepper to taste. Dish can be served warm or room temperature. Great for a picnic or a weeknight meal along with some grilled meat.
- (Optional: adding crumbled goat cheese will make the dish a bit creamy and adds a nice mellow flavor; additionally, including farro at the end turns a vegetable side dish into a main course. The meaty/nutty quality of farro stands up perfectly to texture/flavors of the vegetables. Delicious for a fresh summer meal!)
Tags:
See what other Food52ers are saying.