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These two fresh and delicious salads are quick to make and are the perfect accompaniment to the traditional Memorial Day grill out.


charred corn salad

4 ears of corn, shucked

olive oil

salt and freshly ground black pepper to taste

1 shallot, finely chopped

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeño, seeded and thinly sliced

3 tablespoons chopped mint leaves

3 tablespoons chopped parsley leaves

3 tablespoons chopped cilantro leaves

Heat grill. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the shallot and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Cut the kernels off the cobs, place in a bowl with the shallot mixture and toss. Add the mint, parsley and cilantro and toss again. Serve warm.


Recipe adapted from Food and Wine, September 2012



watermelon summer salad

1 cucumber, diced

1/4 cup apple cider vinegar

4 tablespoons olive oil, divided

3 cups watermelon, diced

3 tomatoes, diced

2 tablespoons red wine vinegar

salt and freshly ground black pepper

1 tablespoon sugar

1/2 cup feta cheese, diced

Place cucumber, apple cider vinegar and 2 tablespoons of olive oil in a bowl with a tight fitting lid, stir to combine. Add a couple of dashes of pepper, close the lid and refrigerate for 2 hours and up to overnight.

Place watermelon and tomatoes in a large bowl. With a slotted spoon, strain cucumber from vinegar mixture, and place in bowl with watermelon. Discard vinegar mixture. Sprinkle salt and sugar over watermelon mixture, mix until combined. Add red wine vinegar and remaining 2 tablespoons of olive oil, season with black pepper, stir until combined. Top with feta cheese.


Recipe adapted from The Dining Guide, August 2014