Golden Corn Salad

(Page 3 of 3)

August/September 2005
William Woys Weaver 
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Put the salad greens in a deep work bowl, add the croutons and toasted walnuts. Add the dressing and toss the ingredients gently but thoroughly. Put this in a serving bowl and garnish with bits of the paper-thin ham or Sopressata, and small, edible flowers from your garden.

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I promise you, there will be no leftovers.

Dressing
1/4 teaspoon salt
Freshly ground pepper to taste, preferably coarse-ground
1 tablespoon white wine vinegar
5 tablespoons hazelnut, walnut, sesame or peanut oil
1 tablespoon chopped fresh herbs (a mix of chervil, chives and parsley works well)

Put the salt, pepper and vinegar in a mixing bowl. Whisk until the salt is dissolved. Add the oil and fresh herbs, and whisk again until all the ingredients are emulsified. Then pour over the salad and serve immediately. Serves 4 to 6.

Sources

The Cook’s Garden
Ask for ‘Piedmont’ corn salad
P.O. Box C5030
Warminster, PA 18974
(800) 457-9703

Berton Seeds
Ask for golden corn salad
4260 Weston Road
Weston, ON M9L 1W9 Canada
(416) 745-5655

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