I was browsing a culinary newsletter today and read an article about charter yacht chef Victoria Allman and her new cookbook. It brought back great memories of living and sailing in the British Virgin Islands and I found myself musing the all too popular “what if I could go back and do it differently…” I was a massage therapist and day spa owner back then, but a few years ago I changed careers and am now pursuing another fun vocation – personal chef.
The fresh corn on the cob that we’re getting right now prompts me to share Chef Allman’s recipe for Fresh Corn Salad. To make this a main dish just add 4 or 5 large poached shrimp per person.
Fresh Corn Salad
Yield: 4 servings
Adapted from "SEAsoned" by Victoria Allman
4 ears sweet corn
12 cherry tomatoes, quartered
4 to 6 fresh basil leaves, chopped fine
2 tablespoons sherry vinegar
1/4 cup olive oil
1/4 cup finely diced red onion
Freshly ground black pepper
1 head Boston leaf lettuce
Bring a large pot of salted water to a boil. Cook corn for 3 minutes, then plunge the ears into ice water. When cool, cut the kernels from the cobs.
Mix corn kernels, tomatoes, basil, vinegar, oil, onion, 1/2 teaspoon salt and pepper to taste. Taste; add more vinegar or oil if needed.
Place a lettuce leaf in the center of each of 4 plates; fill with corn salad.
Variation: To serve as a main dish, top with poached shrimp.
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