Thursday, July 2, 2009


Knee high by the Fourth
on the cob; niblet; creamed

Summer’s Chef Salad – yields 6 to 8

2 ears white or bi-color corn
1/2-pound shelling peas
1 medium carrot – peeled and chopped
4 scallions – trimmed and diced
2 garlic cloves – crushed to a paste
1 kolrabi – peeled and chopped
1bunch radishes - chopped
1/4-pound arugula – roughly torn
1/4-pound sorrel – roughly torn
1/2-pound smoked turkey – cut into cubes
1/4-pound blue cheese – crumbled
2-tablespoons red vinegar
3-tablespoons olive oil
Salt and freshly ground black pepper to taste

Husk the corn, and then remove the kernels from the cob. Then toss all the ingredients together in a large work bowl. Correct the seasoning, and refrigerate the salad for an hour or two before serving.

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