Kids Dish

This is a perfect, seasonal salad right now- fresh corn from the farmer’s market, tomatoes from my CSA and my brother-in-law’s garden, and basil from my own back yard in a light vinaigrette. Sam tends to pick out the tomatoes even though he likes them plain, but he loves the corn and doesn’t mind the vinaigrette at all.

Corn, Tomato and Basil Salad
3 ears of corn, blanched and cut off of the cob
1/2 pint (or more) cherry tomatoes halved
a handful (or more) basil thinly sliced
1/2 smallish red onion minced

To blanch the corn bring a large pot of water to boil. Drop in the corn and let it cook for five minutes. It’s okay if the water doesn’t return to a boil. Remove the corn and plunge the ears in a large bowl of ice water to stop them from cooking. When they’re cool enough to handle stand the ears upright and cut off the corn into a large bowl. If it’s easier, you can cut them directly over a rimmed baking sheet to contain the stray kernels, but I like to use the bowl I’ll use to serve the salad. Separate the kernels using your fingers. Add the red onion and tomato halves to the bowl. To slice the basil stack the leaves on top of each other and cut thin slices. It doesn’t bruise the basil as much as mincing so it looks prettier in the salad. Add a small amount of vinaigrette and add more to taste. Garnish with a few extra basil leaves

If you don’t have cherry tomatoes you can use any fresh tomato- just seed and dice it. I like cherry tomatoes because they look pretty, but any tomato you like will work.

Vinaigrette
1/3 cup red wine vinegar
1 clove of garlic, made into a paste
1 cup olive oil
1 teaspoon dijon mustard (optional)
1 shallot finely minced
salt and pepper

To make garlic paste, peel and mince a clove of garlic. Sprinkle the minced garlic with a few grains of kosher salt. Using the flat side of the knife, crush the garlic, scraping it back and forth on a cutting board. After a few scrapes in either directions the garlic will become sticky and a little pulpy. In a small mason jar, combine the garlic paste, oil, vinegar and mustard. Put the lid on the jar and shake until all ingredients are combined. Add salt and fresh ground pepper to taste.

salads, corn, tomato, basil, fresh ingredients, eat local, summer salad