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Author Notes: We belong to a CSA and get a surprise box of seasonal vegetables every week from May through November. We’re also fortunate to have a farm stand nearby where they grow their own vegetables. We eat corn and tomatoes in season almost every day. I like to cut corn off the cob and make a salad, and that’s what I did with this week’s vegetables. I’ve used raw corn and steamed and cooled corn in this salad—both are good (so it’s great if you have a few ears leftover). —drbabs
For the Dressing:
- ¼ cup fresh squeezed lemon juice (or a mixture of lemon and lime)
- 2 tablespoons Creole (or other coarse-ground) mustard
- ½ teaspoon hot sauce such as Tabasco (more to taste)
- 1 teaspoon Worcestershire sauce
- ¼ cup olive oil (more to taste)
- Generous pinch of salt
- Whisk all ingredients together. Taste and adjust ingredients to taste. (This is a pretty tart dressing. You might want a little more oil.)
For the Salad:
- 3 ears of fresh corn (younger the better) kernels cut off the cob
- 1 heart of romaine, chopped into small pieces
- 1 head of endive, halved and sliced into half-moons
- 1/4 cup purslane leaves or watercress
- ½ cup chopped red bell pepper
- 1 cup chopped fresh herbs and lettuces (I used a mix of basil, arugula, radicchio, and mint.)
- 1-2 scallions, finely chopped into tiny pieces
- ¼ cup crumbled ricotta salata (optional)
- Salt and fresh ground black pepper to taste
- ¼ cup toasted pine nuts
- Toss all the vegetables and cheese (if using) together. Pour dressing over a little at a time. Taste and adjust seasoning, adding salt and pepper as desired.. Sprinkle pine nuts over and serve.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipe with Mustard
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Lettuce
- This recipe was entered in the contest for Your Best Corn off the Cob