Make Ahead

Summer Chopped Salad with Creole Mustard Dressing

August  1, 2011
0 Ratings
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

  • Serves 4
  • 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
  • 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
In This Recipe
  1. For the Dressing:
  2. Whisk all ingredients together. Taste and adjust ingredients to taste. (This is a pretty tart dressing. You might want a little more oil.)
  1. For the Salad:
  2. 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.

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