02 June 2015

A summer salad to live by

Now that summer eating season has officially started, I am making this brilliant, refreshing salad whenever I have the ingredients.  Add black beans, as I did this time around, or even little bits of chopped watermelon to taste. 

Suzanne Goin's Corn, Summer Squash, and Avocado with Chile-lime Dressing 
from the a.o.c. cookbook

Serves 6

3/4 cup plus 1 tablespoon olive oil
3 cups fresh corn
2 teaspoons thyme leaves
2 tablespoons sliced shallots
2 tablespoons seeded, diced jalapenos
1/4 cup lime juice
1/2 pound summer squash
2 ripe avocados
1/4 cup sliced green onion
1/4 cup chopped cilantro
1 bunch watercress, cleaned, tough stems removed
salt and black pepper to taste

Heat a large pan over medium heat.  Add 3 tablespoons olive oil, the corn, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.  Saute quickly, tossing often, for about 2 minutes, until the corn is just tender.  Remove to a platter to cool.

While the corn cools, make the vinaigrette.  Combine the shallots, jalapenos lime juice, and 1/2 teaspoon salt in a small bowl.  Whisk in remaining 1/2 cup olive oil.  Taste for seasoning.

Thinly slice the squash.

Cut the avocados in half lengthwise, remove the pits, and peel.  Cut into 1/4 inch slices and season with salt and pepper.

In a large bowl, toss the corn, squash, onion, cilantro, salt, and pepper with the dressing.  Gently fold in the watercress and taste for seasoning.

Serve equal portions on six plates topped with avocado.