I’ve told you before that I hate waste, and harvest time makes that pretty difficult sometimes.
This week’s recipe, and next week’s as well, are about not wasting my garden’s end of year bounty. My tomatoes didn’t do well this year, but what they lacked in summer abundance they’re making up for in longevity - I’m still getting them, as well as peppers and, of course, herbs. This salad is KISS worthy ( Keeping It Simple, Silly), but still very good, and a little different. I served it with a roasted filet mignon because the sherry/bleu cheese went as well with it as it did with the salad. But it would go just as well with chicken.
SALAD INGREDIENTS
5 ears of corn, shucked
3 bell peppers, membranes and seeds removed
~2 pints of mixed small tomatoes
2-3 spring onions, chopped
1 Tbsp. olive oil
salt & pepper
8 ounces orecchiete
Dressing INGREDIENTS
1 handful each of fresh tarragon and thyme, chopped fine
2-3 cloves garlic, minced
1 Tbsp. Shallot, very finely chopped
3 Tbsp. Sherry vinegar
Kosher salt & freshly ground pepper, for taste
1/4 cup Extra virgin olive oil
5 ounces bleu cheese, crumbled
Brush the corn and peppers with the olive oil.
Salt & pepper the corn & peppers and grill or griddle them just to get a little slow char on them.
Cook the orecchiete in salted water according to directions. As it’s cooking, mix the dressing ingredients in a blender just until incorporated. Set aside.
Cut the kernels off the cob and put into a salad bowl, with the tomatoes and cooked pasta. dice the charred peppers and add them.
Toss with the dressing. Serve aside or over your protein.
Muh.