Tuesday, June 23, 2009

Mrs. Lochman's Salad

A couple of weeks ago, I had the distinct pleasure of conducting a wine tasting at the home of one of Charlotte's nicest and most gracious hosts. She invited me to share her beautiful buffet table with her friends after the tasting and then emailed me the recipe for her delicious vegetable salad, which will always make me think of her and the wonderful evening I spent with her and her friends.

This salad makes the best use of all the vegetables that are available at our farmer's markets right now. If you can't get good fresh corn, then substitute it with frozen. This just tastes like summer.

Mrs. Lochman's Salad
(a.k.a. Fresh Zucchini and Corn Salad)

1 ½ lbs. medium zucchini
2 tsp. salt, divided
1 cup fresh corn kernels (cut from 2 ears)
2 Tbs. fresh lemon juice
½ tsp. sugar
¼ tsp. fresh ground pepper
¼ cup extra virgin olive oil
2 cups grape tomatoes, halved
¼ cup thinly sliced basil leaves

Trim off ends of zucchini. Cut into ribbons using a vegetable parer. Place strips in a colander over a bowl. Toss with 1 ½ tsp. salt and let drain, covered in refrigerator, for at least 1 hour. Rinse the zucchini in the colander under cold running water to rinse off some of the excess salt and then drain on paper towels.

If using fresh corn, husk and clean corn. Bring water to boil in large pot and add a tablespoon of salt to the water. Immerse the corn cobs in the water, cover, return to a boil and boil for 10 minutes or until just tender. Remove from water and cool to touch, then slice kernels off cob with a sharp knife.

Whisk together lemon juice, sugar, pepper, and remaining ½ tsp. salt in large bowl. Whisk in olive oil in a slow stream.

Add all veggies to dressing and toss well before serving.
Adjust seasoning if needed. Can be made 6 - 8 hours in advance.

Our icy cold
Kakadu Ridge Unoaked Chardonnay was delicious with this salad!
Serves 6.

Chef Debbie

1 comment:

FoodTravelDiva said...

Looks healthy and satisfying. Thanks for sharing!