Nate Appleman: Delicious salads ditch the mesclun

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Nate Appleman: Delicious salads ditch the mesclun

For AP’s 20 Salads of Summer series, chef Nate Appleman offered this robustly flavored Corn and Melon Summer Salad, made with tomatoes, raw corn and cantaloupe dressed with a jalapeno vinaigrette.

Nate Appleman: Delicious salads ditch the mesclun

SPF
For AP’s 20 Salads of Summer series, chef Nate Appleman offered this robustly flavored Corn and Melon Summer Salad, made with tomatoes, raw corn and cantaloupe dressed with a jalapeno vinaigrette.
Tomato, Corn and Melon Summer Salad

@Recipe intro bold:START TO FINISH: 30 minutes
SERVINGS: 6
FOR THE DRESSING:
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 jalapeno peppers (for less heat remove seeds)
2 teaspoons dried oregano Salt
FOR THE SALAD:
2 ears corn
2 large tomatoes, cut into chunks
1 small cantaloupe, halved, seeded and scooped with a melon baller
1 bunch of radishes, thinly shaved on a mandolin (or sliced as thinly as possible)
1 medium cucumber, peeled and halved, then seeded and thinly shaved on a mandolin (or sliced as thinly as possible)
1 medium red onion, halved and thinly shaved on a mandolin (or sliced as thinly as possible)
8 ounces feta cheese
METHOD:
To make the dressing, in a blender combine the olive oil, vinegar, jalapeno (with or without the seeds) and oregano. Puree until mostly smooth. Season with salt, then set aside.
To assemble the salad, start by standing each ear of corn on a cutting board on its wide end. Use a serrated knife to saw down the length of the cobs to remove the kernels. Discard the cobs.
In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion. Drizzle the dressing over the salad, then toss again to coat evenly. Crumble the feta cheese over the salad.

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