Monday, July 21, 2014
Yesterday was the annual trails party. It is always celebrated as a potluck. Everyone that attends brings some sort of salad, appetizer or dessert to go along with the grilled hamburger, hotdog and veggie burgers the trail group provides. Now the one thing I have learned is that in this town people really know how to bring a great dish when attending. The food is amazing and the salads rival closely to a Whole Foods Market showcase, you know the one that has every type of grain and fresh veggie salad thought of available.
So comes another year that I rack my brain and go through magazines and the internet looking for something different to bring, I come up with many options. But still not exactly what I was looking for. Oh my goodness, why can't I make up my mind. The morning of the party comes and we go to the farmers market in town. I scour the farmers and vendors and there in the bin was the answer.......first of the year fresh corn. On the spot I decide upon a simple salad I saw on my internet search from Heidi Swanson's "101 Cookbooks", blog, raw corn, a dressing of lemon juice and brown sugar and some herbs. Voi·là! This was the answer.
6 ears corn (shucked, silken strings removed)
1 small shallot (minced)
1/3 cup fresh lemon juice (about 2 medium sized lemons)
2 tablespoons brown sugar
1/2 teaspoon fresh oregano (minced)
Whisk lemon juice and brown sugar together. Taste, if needed add a little salt, if too tangy add a little more sugar.
Cut kernels off corn with a sharp knife. I used a large shallow bowl, held corn right side up and cut downward.
Right before serving add dressing, stir then add oregano. Taste, if salt is needed add now. Enjoy! It's that easy. This is a wonderful summer salad, love the corn raw here, the lemon juice slightly softens it.
*Fresh oregano is very strong so add a little at a time. Original recipe calls for 1 teaspoon, that was a little too strong for me. Next time I will try this with fresh cilantro and lime juice.
Recipe has been adapted from 101 Cookbooks website, follow link for the original recipe.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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