Corn & Avocado Salad

Picture it...Boston, 2008-we were in a trendy downtown office building-suits were everywhere. A local catering company had just delivered lunch and before the administrative assistants could set up the plates, a long line had formed...grown men were hopping up and down, obviously anxious for their turn*...


What, you ask, was for lunch? (Wait for it...) Corn & Avocado Salad.

Yes. Really.

Never in my career have I seen this sort of enthusiasm for any food, let alone a corn & avocado salad. Yet, here I was, watching otherwise stuffy executives turn into little kids at the ice cream truck.

Now, I ask you-how could this recipe NOT be shared?

*This part may have been embellished for added drama.

For vinaigrette:
2 teaspoons Dijon mustard
1 teaspoon salt
2 pinches freshly ground white pepper
Pinch sugar
3 tablespoons lime juice (from 1 or 2 limes)
3 tablespoons lemon juice (from 1 lemon)
1/2 cup plus 1 tablespoon extra-virgin olive oil

For salad:
2 cups fresh, raw corn kernels
2 tablespoons diced red, yellow or orange bell pepper
2 tablespoons chopped cilantro
1 tablespoon diced red onion
Salt and freshly ground black pepper
4 avocados

In a mixing bowl, make the vinaigrette by whisking together mustard, salt, pepper, sugar and lime and lemon juices. Whisking constantly, slowly drizzle in the olive oil. Transfer to a container and store tightly covered in the refrigerator up to a week.

In another bowl, make the corn relish by combining 1/4 cup of the vinaigrette with the corn, bell pepper, cilantro and onion. Season with salt and black pepper to taste.

To assemble salad, peel and slice the avocados. Arrange slices on 4 chilled salad plates. Spoon one-quarter of the corn relish onto each plate. Drizzle with remaining vinaigrette. Season to taste with salt and black pepper.

Makes 4 servings.

Mesclun & Cherry Salad w/ Warm Goat Cheese: Father's Day

Here is a salad idea to serve with the skirt steak recipe below...

2 T. Olive oil

2 T. Finely chopped shallot

2 T. Chopped fresh tarragon

1 T. Fresh lemon juice

3/4 t. Finely grated lemon peel

3/4 C. Sliced almonds (about 3 ounces)

1 Large Egg

1 T. Water

1 11 oz log Soft goat cheese, cut into 6 rounds

6 S. Mixed baby greens or baby spinach

1 C. Halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)

1/2 C. Strips fresh fennel bulb

Method:

1. Preheat oven to 400°F.

2. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.

3. Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet.

DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.

4. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.

5. Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.

Chicken, Artichoke & Fennel Salad

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Serve cold or at room temperature, stuffed into a pita or on a roll-the sky's the limit! (I also like it on white toast or crackers.)

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4 pounds chicken breasts

2 cloves garlic, peeled and halved

2 T. oil
Salt & Pepper to taste
1/2 C. balsamic vinegar
1/4 C. olive oil
1/2 C. grainy mustard
2 pounds fresh mini artichoke hearts, quartered or 3, 10 oz. frozen
1 large fennel bulb
1 medium sized onion
2 cups mayonnaise
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Method:
1. Preheat oven to 350 degrees. Rub chicken with garlic, oil, salt and pepper. Roast in over for 45 minutes or until done. Cool completely and cut into chunks.
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2. Combine 1/4 cup of balsamic vinegar with the olive oil, 1/4 cup mustard and salt and pepper to taste.
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3. Place the artichoke hearts in a saucepan, add about 2 inches of water. Cover and bring to a boil and cook for 10 to 15 mins if fresh or 5 to 7 minutes if frozen. Drain well and place in a bowl. Pour the mustard vinaigrette over the artichokes coating them well.
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4. Finely chop the fennel and the onion. Combine with chicken meat and 1/2 of the artichoke hearts in a large bowl. Combine mayo with he remaining vinegar, mustard and salt and pepper.
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5. Toss the mixture with the chicken, fennel and artichoke hearts.
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The salad may be kept tightly covered and refrigerated for up to 8 hours.