After spending a week in Florida on vacation, I couldn't wait to return to see what was ready in my NJ garden. At sunrise I was in the garden picking a row of perfect string beans, butter crunch lettuce, and fresh cut chives and basil. A quick stop at the market after work to get some fresh corn, salmon and dinner was on it's way. In order to keep the salad fresh and crisp, I blanched the corn and string beans and added them to a vinaigrette, then topped the butter crunch lettuce with the perfectly dressed vegetables. A spurge item was Parmigiano Reggiano Parma Flakes to add the salty bite to the salad. This dinner was truly a delight after eating out for a week.
Salad with String Beans & Fresh Corn2 ears of corn
2 handfuls of String bean
Fresh chives - finely chopped
Fresh basil - julienned
Butter Crunch lettuce
2 tbs olive oil
1 tsp of Grey Poupon Dijon mustard
1 tbs capers
1 tbs of flaked Parmigiano Reggiano
Salt & Pepper
1 glass of white wine to drink while cooking
Fill a pot with water and bring to a boil, add 1 tbs of salt and 1 tsp of sugar to water. Blanch the string beans for 4 mins. (for larger beans 7 mins.) Scoop beans out and shock in a bowl of ice water for 2 minutes and then drain. Add the 2 ears of corn to the water and bring back to a boil. Cook for about five minutes, drain and let cool enough to handle. In the mean time prepare your vinaigrette. Juice of one lemon, Salt & pepper, 1 tsp of chives, 1 tsp of mustard, capers and then whisk in olive oil. With a knife cut the corn off the cob and place in a medium bowl with the string beans. Add julienned basil and the rest of the chives, S&P to taste. Add the lettuce to the plate, top with seasoned vegetables and sprinkle with flakes of Parmigiano Reggiano. Serves two.