It all started with an ear of corn. I saw fresh corn in the store and immediately wanted to make a salad. Fresh corn off the cob, tomatoes, red onion, green scallions, a bit of jalapeno for the heat. I added white tuna and some feta. The dressing is a simple combination of balsamic vinegar, lime juice, coriander, lemon-infused olive oil, salt and pepper. It looks pretty, it should've tasted better.
The summer is not here yet. The corn, rather than tasting sweet and juicy, was still a bit floury and starchy and tomatoes could've definitely used a bit more ripening on the vine.
PS - I added crushed blue corn tortilla chips - it's a double corn salad.
2 comments:
Anna, hmm...I like the sound of what you're doing, but I'm bothered by a "mexican salad" (jalepeno and corn chips), but with straight up can tuna?
Sometimes high art and low don't mix.
Perhaps the salad would be better as an accompaniment to chunk can tuna that is seared after being coated in salt, pepper, oil and cumin to give it a more Latin flair?
Same ingredients, but yes more work:(
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Drug Detox
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