Colorful Salad – Blueberry & Corn

August 25th, 2010 / Comments 5

My Nana could grow flowers anywhere; she was a skilled seamstress and a modest carpenter. Her hands were never idle.

 Colorful Salad   Blueberry & CornNana gave me my first tools – a hammer, a saw, screwdrivers and a hand-crank drill. I drilled and hammered beside her at the workbench. Although she was an enthusiastic cook, she was not a good cook. For Nana, speed and efficiency in the kitchen were most important. Her version of a pancake dinner was literally ‘a pan cake’ – a twelve-inch disc, an inch thick that was cut in quarters to serve four. The pancake was always served with a salad and the salad was always the same, the only salad she ever made, a wedge of iceberg lettuce with a puddle of bright orange French dressing poured from a bottle.

I am like my Nana in many ways. I can fix almost anything. I still have my own toolbox and my hands are rarely idle, but for me, neither speed nor efficiency in the kitchen are nearly as important as flavor and beauty. Color is important but rather than resorting to bright orange, bottled salad dressing, I use fruit to add a splash of color to a salad. In the past few weeks I have been making savory salads that combine fruits and vegetables.

b y tangle c egbert 01 Colorful Salad   Blueberry & Corn

I love the combination of blue and yellow whether I am setting a table, painting a still life, decorating a room or making a salad. When a friend told me about a salad she had made that combined corn and blueberries I knew I had to try it. Here’s how I made it:

Blue and Yellow Salad

I made the dressing first, combining 6 ounces/170g frozen orange juice concentrate, two tablespoons of white wine vinegar, two tablespoons of honey, the juice of half a lime, one tablespoon of lime zest, one tablespoon of curry powder, two tablespoons of grape seed oil, half a teaspoon of salt and a pinch of cayenne pepper. I used a whisk and mixed the dressing until the honey was dissolved.

I cooked four ears of corn in the microwave. It takes three minutes an ear in my microwave. When the corn was cool enough to handle, I sliced the kernels from the cobs and added them to the dressing. I finished the salad with the addition of one cup of blueberries and a quarter of a cup of minced flat leaf parsley.

Corn & Blueberry Salad List

orange juice concentrate

  • white wine vinegar
  • honey
  • lime
  • curry powder
  • grape seed oil
  • salt
  • cayenne pepper
  • corn
  • blueberries
  • flat leaf parsley
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Colorful Salad – Blueberry & Corn at Vermont food from a country kitchen – Carol Egbert.com

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