Monday, June 18, 2012

Garden Delight

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 Corn

2 ears of corn
2 handfuls of String bean
Fresh chives - finely chopped
Fresh basil - julienned
Butter Crunch lettuce
1 lemon
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.

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