Friday, July 17, 2009



I'm really pushing to get this done within the next 20 minutes; otherwise the day will take off and leave Food Friday in the dust. According to the weather forecast, we have only a couple of hours to do some more brush clearing on the property before the heavens are scheduled to open with heavy rain for the rest of the day. We'll work until we are rained out, then come home and get cleaned up. Then we'll be off to the big city to see about a dock permit. Yesterday we took a one-day trip up to Delaware and back to get up some things for the boat we had left in storage there. Four-and-a-half hours up and the same back, with about two hours in Delaware itself eating lunch and loading the car. We took the time to look at the old property and see what has become of it. You won't believe it. Traces of our idyll there have been completely erased. I'll post pics tomorrow. No time now.

Our friend André Miller brought this scrumptious salad as his pot luck offering for our Farewell to 12th Street party. Anything André makes is a treat; this stuff was gobbled up before many people even had a chance to sample it. It's a perfect way to showcase some of summer's bounty. Try it once and I guarantee you'll be going back to it again and again as long as corn and tomato season lasts. I used the last of the delicious corn we had bought from our neighbor.

Notes: you don't have to grill the corn. I just cooked mine conventionally on top of the stove, and it came out fine. The blue cheese is an unexpected addition and absolutely makes the dish. Substitute at flavor's peril.....

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves

1 teaspoon sugar
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved
and thinly sliced
1 pint grape or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4
teaspoon of pepper and oil in a blender and blend until
smooth. Can be made 2 hours in advance and refrigerated.
Bring to room temperature before using.

Combine the corn kernels, onion and tomatoes in a large bowl.
Add the dressing and toss to coat, season with salt and
pepper. Let sit at room temperature 30 minutes before
serving. Top with crumbled blue cheese and garnish with
basil sprigs just before serving. Salad can be made 1 day in
advance and served cold or at room temperature.


Anonymous said...

We are doing summer salads ain't we Ralph? I love a good summer salad and this one with crumpled blue cheese sounds devine. I will try it Sunday. Thanks.

Anonymous said...

This is an awesome salad. It jumps and dances with the blue cheese. Everyone at our table loved it. Delicious!!! Thanks Food Friday.

Ralph said...

Just saw the comment, Z&M--I had forgotten to change the email address on blogger. Really glad the salad was a hit! I've got another corn thing for this week too--not a salad.