This salad steals the show every time. It screams summer and is very easy to make. If possible, try not to use frozen corn; fresh corn really makes a difference.
Recipe by Rori Trovato; photo by Luca Trovato
|3 tablespoons fresh lemon juice||1 pound asparagus, cut into 1 1/2-inch pieces|
|1/4 cup olive oil||1 cup cherry tomatoes (leave whole if small, or cut in half)|
|2 tablespoons chopped fresh mint||1 teaspoon kosher salt|
|2 ears yellow or white corn, shucked and kernels cut from the cob, about 1 1/2 cups||1/2 teaspoon black pepper|
Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.
Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside. In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes. Strain in a colander and place into the ice water. When completely cool, strain again. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper. Mix well and serve chilled or at room temperature.
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