So I’ve been incognito for a while—but it hasn’t been without reason. I adopted a cat, made an Instagram for said cat, deleted said Instagram once I realized it was a quick downward slope into Crazy Cat Lady Land, I moved into an apartment (more on that later), and I’ve been working a lot. Almost all of my time is taken up by my job—writing, styling, writing some more—not that I’m complaining.
I love my job—and I’m not just saying that because I know my boss may be reading this (hi!), but because it’s really a dream—I get to play with food, be creative, shadow my favorite bar because I think it might be a good idea for an article, and I get to take home a lot of food. I’m talking buckets of vegan chili, grilled chicken, and slow-cooked salmon. The challenge comes in making these foods into a meal (I’ve become a champion of the motley meal)—but the other day, all I had to do was pour the entire contents of my refrigerator into a bowl and call it a day: A shredded kale salad became the foundation for a pan-seared corn salad, which was pulled together by some Sungold tomatoes purchased at a farm stand in the Hamptons and a Dijon-honey vinaigrette. The result was a sweet and spicy salad that I couldn’t stop eating.
Farmers Market Salad
Corn salad adapted from Kendra Vaculin’s recipe on Food52
For the salad:
1 bunch lacinato kale, minced
1 cup fresh mint, minced
1 cup walnuts, chopped
2 tablespoons butter
1 1/2–2 tablespoons Sriracha
3 ears of corn, kernels sliced off of the cobs
1 red bell pepper, seeded and minced
1/4 cup packed, chopped parsley
1/4 scant cup crumbled cotija
Juice of 1/2 lime
Salt and pepper, to taste
1 cup halved Sungold tomatoes
For the dressing:
1 tablespoon honey, creamed if you have it on hand
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
- To make the dressing, in a small dish or Bell jar (which makes for easy storage later), whisk together the honey and Dijon with a fork until fully combined. Add in the vinegar and mix, then, while whisking with the fork, slowly add in the olive oil, 1 to 2 tablespoons at a time, until well-combined. Set aside.
- In a large serving bowl, toss the chopped kale, chopped mint and the walnuts together, then set aside.
- In a medium pan over medium-high heat, warm the butter. Add the Sriracha, then, add in the corn, stirring with a wooden spoon until the corn is slightly browned, about 7 minutes.
- Add the peppers and cook for an additional 2 to 3 minutes.
- Add in the parsley, cotija, and lime juice; mix to combine. Season with salt and pepper to taste. Add the warm corn to the bowl of kale mixture and toss to combine.
- Add the halved tomatoes on top, toss with the dressing, and serve so that the corn is still warm.