Corn Tomato Asparagus Salad

It’s summer!

I can tell because this weekend I had patio drinks, outside brunch, backyard lounging, tacos and margaritas, and pondered about dog-friendly beaches–and this conversation may have happened between myself and my pal Megabite whilst exiting the ladies room post margarita consumption:

“Whoa, wait, let me check my skirt…oh, god!”

“Is it?”

“It WAS!” 

So, it must be summer if I’m wearing a dress sans leggings and boozin’ like a Susan. Luckily this was the only fiasco that transpired. These things happen, but it helps to have a concerned girlfriend, patio vodka + rose-lemonades, pup cuddles, egg sandwich breakfasts, charcuterie lunches, carnitas tacos and ribeye dinners (not on the same night!).

Sometimes after a weekend of summery leisure, drinking, and eating you need a fresh and seasonal salad. This one combines the summer staples of corn and tomatoes, there’s a bit of blanched asparagus in there–but you could totes switch it up for some green beans or really whatever looks good to you–and it all gets tossed with a bright lemon-y dressing. I think this salad is a great side for pretty much any grilled item and would be amazing folded into some cooked and cooled pasta for a fresh take on a pasta salad.

So, let’s toast some patio drinks, eat outside, dream the days away, keep our skirts in check, and welcome that summer produce!

Corn Tomato Asparagus Salad

Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn kernels. Just blanch them super fast–they’ll defrost in a matter of seconds. For the tomato, I used grape, but use any small, sweet tomato you like.

2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

1 teaspoon honey

pinch of salt and pepper

1 small clove garlic, grated fine

2 teaspoons dijon mustard

1 small shallot, minced

4 Tablespoons olive oil

1 handful–about 1/2 cup–small tomatoes, halved

2 ears corn, husked, or 1 cup frozen kernels

1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks

1 tablespoon each fresh, chopped basil and parsley

Bring a large pot of water to a boil and salt the water well–think the sea. Make an ice bath in a large bowl and set aside, near the boiling salt water.

In a jar with a tight fitting lid combine lemon juice, vinegar, honey, salt/pepper, garlic, shallot, mustard, and olive oil. Shake the jar vigorously to combine well and emulsify. Pour about half of the dressing into the bottom of a large bowl and set aside.

Drop the corn into the blanching water for a minute or two, remove, and shock in the ice bath until cooled. Pat the corn cobs dry with a paper towel and cut the kernels off the cob.  Next, drop the asparagus into to boiling water and blanch for 60-90 seconds. Remove the asparagus pieces with a skimmer and shock in the ice bath until chilled. Drain well. In dressing bowl combine corn, asparagus, tomato, and herbs, folding gently to combine with the vinaigrette. Add additional reserved vinaigrette if desired, season with salt and pepper to taste. I like this salad best after it has chilled a bit in the refrigerator, but it can be eaten immediately as well.