Thursday, July 2, 2009

Corn and Potato Chopped Salad with Citrus Dressing

I was really excited when I saw that we would be receiving corn in our box this week. In my opinion, corm is one of summers greatest gifts.

I decided to use the corn, along with several other items from the box (and my garden) to make a nice cool salad for the hot summer day we are experiencing.

Here's the ingredients for the salad:

2 ears corn
2 yukon gold potatoes, diced into 1/2-inch pieces, par cooked for 3 minutes in the microwave
12 or so green beans, cut into 1/2-inch pieces
4 green onions, chopped
1 red bell pepper, chopped
4 slices bacon, diced and cooked
a handful of lettuce (I used red lettuce from my garden), chopped
1 ounce goat cheese

I started by grilling my corn right on the grill (meaning not wrapped in foil or anything) until it was cooked through (it changes color as it gets done) and charred a little.

Once it was done I cut the kernels off the cob.

Then put them in the refrigerator to cool.

While the corn was on the grill I cooked the bacon until it was nice and crispy.

Then I removed the bacon from the pan and then sauteed the green beans in the remaining fat for about 30 seconds (until they were crisp tender).

Then I removed the green beans (to the fridge to cool) and sauteed the par cooked potatoes until they were nicely browned.

Then I put them in the fridge to cool.

While everything cooled I put together the dressing. Here's the ingredients:

1 clove garlic, minced,
1 orange, juiced
most of a lemon, juiced
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1 handful basil, julienned
salt and pepper
2 teaspoon key lime honey (not in the picture)

I whisked together all the ingredients. Tasted for seasoning and decided that it needed a little sweetening, so I searched the pantry and came up with key lime honey (score), so I added it to the mix.

Once the dressing was seasoned to my liking, I stirred in all of the salad ingredients (except for the goat cheese) and tossed the salad together.

I put this into the bowls and topped it with the goat cheese.

This was pretty tasty. Nice and light for the summer. A couple of tomatoes would have been a great addition to the mix. The husband said it was pretty good, but a little tangy for his taste. Overall, I'll give this dish a solid "B" (although the dressing get's an "A"). Room to improve, but not bad in any sense.

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