by AntoniaJames
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AntoniaJames's Notes:
Expand2 or 3 organic Persian cucumbers Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
2 or 3 ears of sweet corn, not cooked Ask a question about this ingredient
12 -16 heirloom cherry or grape tomatoes Ask a question about this ingredient
1 large garlic clove Ask a question about this ingredient
3 tablespoons fruity extra virgin olive oil Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1-2 teaspoons lime juice Ask a question about this ingredient
A few drops of honey Ask a question about this ingredient
¼ teaspoon Dijon mustard Ask a question about this ingredient
1 cup sugar snaps or green string beans, trimmed Ask a question about this ingredient
2 tablespoons finely chopped Chinese (or other very green) celery leaves Ask a question about this ingredient
2-3 tablespoons finely chopped parsley leaves Ask a question about this ingredient
2-3 mint leaves, finely chopped (You can also use Thai basil, if you prefer) Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Turbinado sugar, to taste Ask a question about this ingredient
1/4 to 1/2 teaspoon lemon zest, finely chopped Ask a question about this ingredient
Scrub but don’t peel the cucumbers. Dice them into ½ inch cubes. Put in a bowl and sprinkle with a couple pinches of kosher salt, and set aside for at least a half an hour, tossing lightly once or twice during that time.
Ask a question about this stepPeel and, using the back of a fork, partially mash the garlic clove in a small bowl. Pour the olive oil over it and let it sit, to infuse the garlic flavor in the oil.
Ask a question about this stepRemove the corn kernels from the cobs, scraping off as much of the milky substance close to the cob as you can. Put the kernels and all of those tasty juices into the bowl in which you plan to serve the salad.
Ask a question about this stepCut the tomatoes in half and put them in a bowl with the corn kernels. You can leave them whole if you prefer, but I cut them to allow their tasty juices to flavor the dressing.
Ask a question about this stepIf using string beans, snap them in 2 or in thirds, to get nice bite-sized pieces. Put a medium sized pot of water on to boil. Meanwhile, set up a large bowl with iced water in it. Blanche the beans or sugar snaps for about two minutes, or more if you prefer. Drain immediately, then plunge them into the ice water, to stop their cooking. Let them sit there for a few minutes, until the beans are fully cooled, then drain them well.
Ask a question about this stepTo make the dressing, put the lemon and lime juice, the zest, honey, mustard, and a pinch of salt. Stir with a fork, or cover and shake, until combined.
Ask a question about this stepWhen the salted cucumbers have been sitting for 30 minutes, rinse, drain and shake off as much of the rinse water as you can, easily.Add the cukes to the bowl with the corn and tomatoes. Add the chopped herbs.
Ask a question about this stepPour the olive oil into the jar with the dressing, reserving the garlic for another use. (Or, if you like raw garlic in your salad, finely chop and add it, too.) Put the lid on and shake well, until thoroughly combined.
Ask a question about this stepPour the dressing over the salad and toss it well. Test for salt and pepper.
Ask a question about this stepLet the salad sit for at least ten or fifteen minutes. Toss and test again. If the dressing is too sharp, sprinkle a tiny pinch of sugar over the entire salad and toss well. (The corn should provide a lot of sweetness to the salad, but it takes a few minutes for its sweet flavor to take hold in the dressing.)
Ask a question about this stepAdd the sugar snaps or string beans immediately before serving. Toss and test for salt and pepper once again..
Ask a question about this stepEnjoy!!
Ask a question about this stepHope you enjoyed it! Just had a request for this from a member of the younger generation here, so we'll be having it again in the next day or two, ourselves. ;o)
It really does . . . the combination of mint, celery leaves and parsley in particular, with the citrus juices, makes it really fresh and bright tasting. Thanks so much!!
Sounds delicious and of course healthy , a signature of Antonia James!
Thanks so much and yes, it's both wonderfully healthy and also delicious, which makes it an oft-requested menu item in this household! ;o)
This looks so refreshing! I also love a lemon - lime combination for a summer salad with a little honey. But I confess I've never worked with Chinese celery. It sounds really interesting. Did you have trouble finding it?
Thanks, ChezSuzanne! I have to go to Chinatown in Oakland (but it's such fun!!) to find it, and not all of the produce markets have it. The shop that always has it on hand -- and it's beautifully fresh -- also sells a number of other things I like to buy, so it works out well. If you can't get Chinese celery, just buy organic regular celery with a lot of dark green leaves, and use about 80% leaf to 20% stalk. There's not a huge difference in the flavor. You just get gobs of those rich dark leaves, and the stalks are very thin and delicate, and have no (or minimal) strings in them. ;o)
Looks like a perfect summer salad, light and fresh. I like that you use both lemon and lime juice, and also the addition of lemon zest. You could put a bit lovage in this, too. Pretty picture, as always : )
Thank you! Lemon + lime are great together in summer salads. They bring out the bold flavors of the chopped herbs. (I just realized that I left out the parsley . . . . I put in an amount about equal to the celery leaves.) ;o)
This reminds me of a dinner my grandma used to make durring the summer. She would just steam some fresh sweet corn, slice some tomatoes, and put salt on the table.
Those simple meals with fresh produce were always the best.
Mmm, yes. So true. Just let those freshly-picked, just-cooked flavors of summer speak for themselves! ;o)
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Yum. Making this tonight!