SALAD: A MANIFESTO

How many times have you heard it said that “women have issues with food”?   I am calling baloney on that one.  Women do not have issues with food.  They have issues with a culture that implies (and sometimes outright states) that you need to be thin to be loved.  I am telling you right now, as someone who has maintained her weight within five pounds for her entire adult life, that it’s not how you look in that dress that makes his eyes shine, it’s you in that dress that he is seeing.  And if he doesn’t love you, you could be Marilyn Monroe and he won’t notice.

Eat well because you like the way it makes you feel.  Exercise because you like to be able to walk and run and enjoy the movement of your body. Do it for yourself and if you feel like a burger and fries have a burger and fries.

That being said, a lifetime of conscious eating has left me with a love for salads. Not the insipid and overworked Cobb Salad, Caesar Salad, “Market Greens”, or any of the salads-because-we-need-to-have-salad-on-the-menu salads but salad presented as a dish.  A dish which has been thought out. A dish in which the flavors and textures have been balanced.  A dish which celebrates its ingredients.

And the other day, on Instagram, I found my people.  #inseasonnow posted a beautiful looking Blueberry, Corn & Cucumber Salad from Anne @ A Salad For All Seasons.com

( I know, you think I must be crazy to promote someone else’s blog on my blog but seriously this woman has it going on!)

I made it for my daughter, Sarah, who is a true foodie with a killer palate.  She was skeptical of the blueberries in it but ended up raving about it.

Here is my version, with full credit to the creator.  I have changed a few techniques.  If you want to compare, here is the link: Blueberry Corn Salad by A Salad For All Seasons 

The first thing to do is to cook the corn.

If anyone knows of a great way to get all the corn silk off please let me know.  My preferred method is to enlist the help of my soon-to-be-son-in-law whose dislike of the silky threads makes him a fanatically good cleaner!

You can take it off the cob and quickly sauté it in a frying pan with a little oil, or be traditional and quickly boil it and then remove the kernels.

Dice the cucumbers.

Dice the red onions.

And clean the blueberries.

Throw everything together in a bowl and make the salad dressing.

The best and easiest way to make a smoothly homogenized salad dressing is to put all of the ingredients in a small jar

Put all of the ingredients in a jar. The oil will float on top.

and then shake the heck out of it.  Which is what I did.

Shake it vigorously for about 30 seconds. It will thicken up as you do so.

Pour the salad dressing over the salad and chill until ready to eat.  Any leftovers will keep for a day or two in the fridge.

Print

CORN AND BLUEBERRY SALAD WITH HONEY THYME VINAIGRETTE

Author Anne @ A Salad For All Seasons.com

Ingredients

For the Salad

• 2 cups corn kernels 4 large ears of corn
• 1 ½ cup blueberries
• 1 ¼ cup cucumbers diced
• ½ cup red onion diced

For the Dressing

• 2 tbsp white wine vinegar
• 1 tbsp honey
• 2 teaspoons chopped fresh thyme leaves
• 1 tsp Dijon mustard
• 1 clove garlic finely minced
• ¼ cup olive oil

Instructions

Cook the corn.

1. You can boil it quickly (5 minutes), cool and remove the kernels or remove the kernels from the uncooked ears and sauté for 2-3 minutes.
2. Cool kernels before proceeding
3. Dice the cucumber and the onion into similar sized pieces.
4. Put all of the salad ingredients together in a bowl.

Make the dressing.

1. Place all of the ingredients except the olive oil together in a small jar with a lid. Shake quickly to mix them together.
2. Add the olive oil to the jar and shake vigorously for 30 seconds or until the mixture has thickened.
3. Pour the dressing over the salad and toss lightly.
4. Serve immediately or refrigerate until ready to serve.

Recipe Notes

Salad will keep for one-two days in the fridge.