Farmers Market Salad

Farmers Market Sungold Tomato Salad

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 Dinner Party

Farmers Market Salad
Serves 6
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

  1. 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.
  2. In a large serving bowl, toss the chopped kale, chopped mint and the walnuts together, then set aside.
  3. 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.
  4. Add the peppers and cook for an additional 2 to 3 minutes.
  5. 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.
  6. Add the halved tomatoes on top, toss with the dressing, and serve so that the corn is still warm.

 

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