|Serves||4 to 6|
Annie Sommerville is the chef at Greens, the beloved vegetarian restaurant in San Francisco. This salad was featured at a benefit dinner at Greens for Marin Agricultural Land Trust, during Slow Food Nation.
Make this quick and easy summer salad at the peak of the season when both corn and cherry tomatoes are abundant. Use the sweetest, ripest cherry tomatoes you can find. Cut them in half, even though they’re little, so their juices mingle with the corn and peppery arugula. This is a great make-ahead dish for a picnic or a light supper. Serve it simply with toasted bread and goat cheese.
|1||Tbsp. olive oil|
|1||large shallot, diced, about ¼ cup|
|~||Salt and pepper|
|4||ears corn, shaved, about 4 cups kernels|
|½||pt. little, ripe cherry tomatoes, cut in half|
|~||A large handful of arugula|
Variation: Substitute leftover grilled or roasted peppers for the cherry tomatoes. Quickly dice the peppers and don’t mind the little flecks of skin — they add a rustic touch to the salad. In place of the shallot and arugula, use scallions and thinly sliced basil instead.
This content is from the Annie Somerville collection.
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