Cooking, Savory

The Summer Salad Salad

Here is a super-easy summer salad. I came up with it because my CSA *just* *wouldn’t* *stop* *sending* *me* *corn*. And I don’t really like corn all that much.

This, to my taste, is much, much more palatable than eating ear after ear of corn on the cob.

3 ears of corn, lightly steamed
2 plums, ripe, but still with some structural integrity (peaches are also nice for this)
1 large fennel bulb
4 strips of bacon
1/2 cup fresh mint leaves
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Thai fish sauce (you could use salt, but it wouldn’t be as good)
Sriracha to taste
Coarsely ground pepper to taste
Using a kitchen knife, strip the corn kernels from the cobs. Cut the plums into small cubes. Slice the fennel finely. Fry the bacon until crispy all the way through, and crumble it. Chop the mint leaves coarsely. And toss all of this into a medum-sized bowl.

In a smaller bowl, whisk the olive oil, white wine vinegar, fish sauce, and Sriracha together until it emulsifies. Then add your dressing to your salad, grind some pepper on, and toss thoroughly.

Before serving, refrigerate for at least an hour so that the flavors have a chance to come together.