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I grew up eating fresh corn from the field behind our house. My dad, a dairyman, grew corn for the cows and a small amount of what we called “people corn.” Fresh corn, cooked just after it’s picked, is truly delicious. Short of a field nearby, look for plump, green ears of corn that has been recently cut—the stems should look almost dewy and the silk should be silky and slightly sticky. Peel back the husk and inspect the kernels—they should be shiny and taut. Overlook the occasional worm, especially if the corn is fresh and sweet. I call to cook the corn just briefly in unsalted boiling water (salt toughens the kernels), but it’s often unnecessary to cook perfectly fresh corn. Taste it and see what you think.
Piment d’Espelette is a dried red chile from the village of Espelette in Spain’s Basque region. Its flavor is more fruity and less hot than cayenne. You can use Aleppo pepper in place of the piment d’Espelette—it looks beautiful sprinkled over the finished salad as well. Keep in mind that Aleppo pepper is mild, so if you want a little heat, add a pinch of cayenne to the vinaigrette and sautéed shrimp.
Serves 4
Recipe from Salad for Dinner by Tasha DeSerio, photography by Kate Sears and published by The Taunton Press 2012.
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Salad for Dinner by Tasha DeSerio
Published by GMC Distribution
Salad for lunch? Salad for dinner? It’s easy – and delicious – to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike. Simple, yet sophisticated and showcasing the author’s talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser-known salad fixings, preparation techniques (including make ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful...
© 2013 Tasha DeSerio / GMC Distribution · Reproduced with permission.Recipe
Ingredients
- 0.5 lb fresh Shrimp , peeled, deveined, and halved lengthwise
- 0.5 cup thinly sliced Scallions (white and pale green parts only)
- 1 pint Cherry Tomatoes , such as Sweet 100s or Sun Golds, halved
- Kosher Salt
- 0.5 cup plus 2 tablespoons mild Extra Virgin Olive Oil ; more as needed
- 3.5 tbsp freshly squeezed Lime Juice ; more as needed
- 1 tsp piment d’Espelette or Cayenne Pepper ; more as needed
- 1 tsp Paprika
- 1 tsp Cumin Seeds , toasted and ground
- 1 clove Garlic , pounded to a smooth paste with a pinch of salt
- 2 large ears fresh Corn , shucked and kernels cut off the cob, to yield about 2 cups
- 2 large firm but ripe Avocado(s) , cut into 1?4-inch-thick slices
- 0.5 cup roughly chopped fresh Cilantro , plus a few leafy sprigs for garnish
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1
Bring a small pot of water to a boil. Add the corn kernels and cook for 20 to 30 seconds. (The fresher the corn, the less you need to cook it.) Drain and spread on a baking sheet to cool.
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2
To make the vinaigrette, combine the garlic, cumin, paprika, piment d’Espelette, and 21?2 tablespoons of the lime juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in 1?2 cup of the olive oil. Taste and add a little more salt, lime juice, and/or piment d’Espelette if necessary.
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3
Combine the corn, cherry tomatoes, and scallions in a medium bowl and season with salt. Gently toss with just enough vinaigrette to lightly coat the vegetables. Taste and add more salt or lime juice if necessary. Set aside.
Warm a large sauté pan over high heat. Add the remaining 2 tablespoons olive oil and put the shrimp in the pan in an even layer. Season with salt and sauté hot and fast, stirring or tossing occasionally, just until the shrimp turns pink and is lightly caramelized, about 3 minutes. Transfer to a bowl, season with a pinch of î and about a tablespoon of lime juice, and toss to combine. Taste and add more salt or lime juice if needed. -
4
Just before serving, arrange the sliced avocado on 4 serving plates and season with salt. Toss the corn mixture and taste once more for salt and lime juice. Add the cilantro and toss again. Spoon the corn salad on and around the avocado, and tuck the shrimp here and there. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado. Garnish with cilantro sprigs and serve immediately.
Tip: If you can’t bear to be in the kitchen on a warm summer night, brush the shrimp lightly with olive oil and grill it over a medium-hot fire.
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