END OF SUMMER SALAD

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

Serves 2

 

INGREDIENTS:

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

sea salt

black pepper

 

 

METHOD:

– 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!

– Enjoy!

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Reader Comments

  1. jenna|

    this looks so yummy! i'm wondering where I can find the white asparagus and red corn in my area. the local farmers market perhaps? definitely want to try this. thank you!

    xo
    jenna
    mama daze blog

    Reply
  2. Two Red Bowls|

    I'm baffled by the white asparagus! I've never seen it before. How did it compare to green? Thanks for the gorgeous salad — it is so vibrant and perfect for a Monday morning jumpstart. 🙂 By the way, I also read your posts on living with Crohn's disease and wanted to say thank you for sharing your journey — I can't even imagine what you went through, but on top of that I know that, at the very least, it must have been very difficult to share with the world. You are an inspiration.

    Thanks as always for your beautiful blog!

    Reply
  3. Kate|

    I always thought that decorative corn was poisonous ? Maybe it's different in Cali then in New England, but what they call "indian corn" which is red and orange, is poisonous here.

    Reply
  4. Elle|

    Red corn poisonous? There have been red corn tortilla chips on the market for years, as well as blue corn. Red corn snakes are poisonous – perhaps that's what they meant. Also, after googleing to be sure, it looks like people are referring to the sprays, etc that go on decorative corn to preserve it from bugs. It is usually used dried and ground into cornmeal though, not for fresh eating, but this one must be a tender hybrid.

    Beautiful end of summer salad, btw, the white asparagus looks like such a treat!

    Reply
  5. dervla @ the curator|

    i totally do the same thing, but at the farmers market. I just get upset that all the peaches and tomatoes are going away until next year so i buy in bulk and then i have more than i know what to do with! Need to do some more canning 🙂

    Reply
  6. Jaclyn|

    This looks so good. I love delicate summer salads like this. I am definitely with you when it comes to picking out pretty food over the standards. I always do it with carrots because the colorful ones look much better than those little baby ones.

    Stay in the Lines

    Reply