Sarah’s Summer Salad
My close friend Sarah really knows her way around a salad… so much so, it’s become a bit of a joke that she always gets assigned “salad” when we have dinner parties. Truth be told—she’s a great cook and can do a helluva lot more than handle greens. But it’s true that she has a real knack for putting together salads that really sing, and that in and of itself, is an art.
Photo by Jaclyn Rees
Ingredients:
3 ripe peaches
Fresh lettuces, you pick the kind
3 ears of fresh corn, boiled or grilled
1 ball burrata
Homemade Dijon vinaigrette (olive oil, red wine vinegar, Dijon mustard, salt, pepper)
The technique:
Select your best salad-making friend to bring a dish—the centerpiece salad.
Roast, grill or just slice the peaches raw into sections, removing the pit. Toss the slices in the vinaigrette.
Dress and arrange your lettuces (in season, of course) on a shallow wide bowl or platter taking care to cover the whole surface area.
Strip the corn off the cob as seen below.
Plop (yes, technical terminology) your big ball of burrata at the center of the salad, and season it with salt and pepper.
Scatter the corn and peaches around it like a wreath and drizzle olive oil atop the whole salad to unify it.
