Tuesday, June 26, 2012
Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing
Recipe by creamtea via Food52.com
Husband-Tested in Alice’s Kitchen
Serves 6 as a side dish
When the cicadas are singing and the sweet corn comes in, it’s time to make a salad to celebrate the coming of summer. This lovely, tasty salad of summer’s vegetables and herbs coated with a light buttermilk dressing is perfect for a picnic.
For the salad:
1 shallot, halved lengthwise and thinly sliced
3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife
2-3 cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
1 red or yellow sweet pepper, seeded, ribs removed and diced
1 small handful fresh dill, minced
¼ cup minced fresh parsley
Crumbled Feta cheese
For the dressing:
¼ cup buttermilk
2/3 cup plain nonfat or low fat yogurt
1 Tablespoon white-wine vinegar
3 Tablespoons minced sweet onion
1 clove garlic, minced
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Sprinkle the shallot slices with ½ teaspoon salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel.
Meanwhile, in a large bowl toss the corn kernels lightly to separate them.
Add the shallot and the remaining salad ingredients and toss again to combine.
In a jar, combine the buttermilk, vinegar, onion, yogurt, olive oil and garlic. Place a lid on the jar and shake to combine. Season with freshly ground pepper and Kosher salt to taste. (You will have more dressing than you need for this salad. Save the extra for another salad.)
Drizzle the salad with a bit of the dressing, just to lightly coat. Serve the salad slightly chilled, garnished with the feta cheese.