Sunday, August 2. 2009

Cal-Chilean Summer Salad

This chopped salad is the amalgam of several South American recipes from Peru and Chile, adapted for the vegetables most available in California in the summer.  This means you only want to make it when all of the fresh ingredients below are ripe, in July or August. Goes well with California, South American, or Mexican meals.
  • 1/4 cup virgin olive oil (preferably a fruity one)
  • 2 tbs fresh lemon juice
  • 1 tbs white wine vinegar
  • 2 tsp salt
  • 2 ears sweet white or yellow corn
  • 2 medium to large avocados
  • 1 can or jar hearts of palm
  • 1 small cucumber or lemon cucumber
  • 1 pint basket cherry tomatoes
  • 3/4 cup basil leaves (packed)
  • Large salad bowl, whisk

Lightly steam, microwave or blanch the corn until tender but still crunchy (3-8 minutes depending on method).  Rinse under cold water to stop cooking, dry, and set aside to cool.

Beat together the olive oil, lemon juice, vinegar and salt in a cup.

Drain, dry, and slice the hearts of palm in to rounds.  Peel (if necessary), quarter and thickly slice the cucumber.  Halve the cherry tomatoes.  Cut the kernels off the corn cobs.  Split, peel and pit the avocados, then cut them into large cubes (1/2" to 3/4").   Chiffonade the basil, or chop it if you're feeling lazy.  

Toss all of these in the bowl with the dressing.  Allow to sit for 10 to 20 minutes before serving.
Posted by The Fuzzy Chef in Recipes at 12:33 | Comments (0) | Trackbacks (0) Tweet This!Tweet This!

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