I went to a potluck last night, I love potlucks…I have missed going to them. I will definitely make it a point to attend more potluck suppers! I like the sense of community and sharing that you can get in very few other ways. I brought a dish that is perfect for the season…the first green beans and sweet corn are out at the farmer’s market and I got some of both. I am planning to demonstrate this salad at a local farmer’s market that I go to every Thursday this week (that is day after tomorrow) so I figured I would practice it. This is a perfect early summer salad, quick, simple, minimum of cooking time (most of which is outside)…Perfect!
Once we all sat down to eat last night there was the usual, “who brought what”, inquiries or declarations (everything was delicious); but being new to the group I kept my head down a bit. Very early on someone asked,”who brought the green bean salad?”, so I raised my hand…”where did you get the delicious green beans?” and “what a perfect salad for the summer!” and “are you going to post the recipe?” (someone who knew I had a blog…not a ringer). I did manage to take a picture of it before we ran out the door, so a post it will be! Besides, I promised I would.
This is a very simple green bean, fresh roasted corn and tomato salad the idea for which came from Clean Food by Terry Walters (a fellow IIN graduate) though I have taken a few liberties with the recipe found in that tome. I find that using the freshest produce in the right season makes all of the difference in the final outcome…try this as soon as you see great green beans.
Fresh Green Bean, Roasted Corn and Grape Tomato Salad
4 ears sweet corn
The corn is best hours from harvesting, but supermarket corn will do. Light up your favorite grill. Once the grill is hot place the whole corn, husk and all over high heat. Turn the corn periodically but don’t worry if the husks begin to burn or turn black, that adds a great smokey flavor and charred corn is even sweeter than just plain boiled corn. Once the corn is evenly “burnt” remove from the heat, allow to cool slightly and shuck it. The dark husk may be more prone to making a mess in the kitchen so you may wish to do that part outside. On to step 2:
1 pound fresh green beans
Snip the stem end of the green bean, the other end does not need to be snipped. Prepare an ice bath and bring 2 quarts of water to a boil, season the water with salt (I used about 2 tsp sea salt) and add the cleaned green beans to the boiling water. Bring the water back to the boil and boil the green beans for about 2 minutes. Remove the green beans from the boiling water and immediately plunge them into the ice water. Once the green beans are thoroughly cooled cut them into 1 inch pieces on the bias (at a sharp angle) place them into a large mixing bowl. Cut the roasted corn off of the cobs and place the cut corn into the mixing bowl.
½ pint grape or cherry tomatoes, cut in half
Add the tomatoes to the mixing bowl. On to the dressing…
Balsamic Vinegar Dressing:
¼ cup balsamic vinegar (or your favorite vinegar)
1 tsp sea salt
1 tsp sugar
freshly ground white pepper (yes, black pepper is fine too)
1 tsp dry mustard
1 clove garlic mashed
1 shallot minced
¼ cup extra virgin olive oil
Combine all of the ingredients except the oil in a mixing bowl, mix well. Drizzle the olive oil into the other ingredients in a slow steady stream while whisking to form a temporary emulsion (all of the ingredients should hold together as a slightly thickened vinaigrette for a short time) Toss the vegetables with the vinaigrette about a half hour before you want to serve the salad. Enjoy!