It’s always a delicious conversation when Carole Peck from Good News Café in Woodbury joins the Food Schmooze®. This time, Carole brought an idea that hadn’t occurred to us before. It’s her knock-out salad that’s summer on a plate.
Listen: Subscribe to our podcast and never miss a drop of pleasure, or listen to this show on-demand anytime.
Rather than a straight-up recipe, plan for 1-2 big, ripe tomatoes and 1-2 ripe peaches per person. An ear of corn per person. You get the idea. Or, do what Carole (and Alex!) does and just be sure you have enough of the ingredients to fill a beautiful board or platter. Add whatever herbs you like. Mint, basil, chervil, even cilantro, if you like it, would be especially good here.
If it grows together, it goes together, and Carole’s rustic salad is a perfect example of that old chefs’ saying.
tomatoes, cut in wedges
peaches, peeled and cut in wedges
corn, grilled and cut off the cob
thinly sliced red onion or shallots
freshly squeezed juice from a lemon
honey, from a local source, if possible.
Here’s what you do:
Assemble wedges of tomato and peaches on a board or platter. Sprinkle grilled corn over them. Throw thinly sliced red onions or shallots over that. Sprinkle with salt. Squeeze lemon juice on top. Drizzle honey all over everything. Add whatever fresh herbs you like. You’ll probably want to take a picture. Hurry up. Soon, the platter will be empty with the exception of a few scant puddles of honey.
Photo: Jen Arrr/flickr, creative commons
Gabriella Taylor says
Caught the latter part of your SCHMOOZE on WNYC and this scrumptious corn-peaches-onions/shallots salad sounded SO delicious (as did EVERY SINGLE thing you naughty guys mentioned to a ravenous listener! 😉 ) that I had to look it up… and, who would have “thunk it,” voila! here it is! How fabu is this?!… I’m passing it on to my European relatives who will, no doubt, make it tomorrow! Thanks so much for this summer delight, the 2 ingredient biscuit(s), and for the WHITE BURGUNDY! ;-D
Sarah Hodge-Wetherbe says
I was listening to the show on the podcast yesterday while trying to figure out how to cook some really great stuff for my mothers birthday with the farmers market produce I have in the fridge. Low and behold, here comes this recipe! I paired it with steamed trout flavored with garlic, lemon, and dill…and it was a hit! Thank you for giving me something really special to give my mom!
Robyn Doyon-Aitken says
We’re so glad! Thanks for listening and visiting the site!