I often find myself wandering around the produce section adding things to my cart JUST BECAUSE THEY’RE PRETTY. Does that happen to you? For instance, this white asparagus and red corn: I’d never tried either, and their counterparts (green asparagus and yellow corn) were right beside them and notably less expensive. But before I could think twice they were in my cart and on their way into my kitchen! And truth be told I’m ok with my impulsive grocery shopping habits because I now know that white asparagus has a lighter flavor and texture, which I prefer, and red corn- well, it’s gorgeous and it turns out that’s good enough for me. Recipe and more after the jump!
As summer is winding down (it’s even starting to cool down a bit here in the desert!) I’m squeezing in as many heaping salads as I can before the craving for warm foods sets in. I’m also loading up on berries, one of my favorite summer treats, and trying to pack in nutrient rich foods to carry my body through the seasonal changes. This salad features arugula microgreens, which have four to six times the amount of nutrients in full grown arugula leaves (source)! I love them for that, but also for the lightness they bring to the salad. I’m a fan. And of course blackberries are loaded with antioxidants and vitamins. Just one more reason to love those fat, juicy berries! As if we needed one. Hope you love! xx- Sarah
END OF SUMMMER SALAD
3 1/2 cups micro arugula
1 cup blackberries (ripe and sweet!)
2 tablespoons pine nuts
1 ear red corn, cut off the cob
1/2 bunch white asparagus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed
2 tablespoons chopped caper berries (stems removed)
1 1/2 tablespoons of mint, finely chopped
– Rinse and dry microgreens. Set aside.
– In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
– Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.
– Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!