As the weeks progress, the offerings get more and more bountiful. This simple salad uses the summer staples found everywhere.
To serve 4
3 ears sweet corn, kernels sliced off the cob
1 pound string beans
2 beefsteak tomatoes
handful of fresh basil, cut into thin strips
olive oil to taste
splash of white wine vinegar
Heat 2 TBS extra virgin olive oil in large saute pan
Saute the corn kernels over medium high heat for a few minutes until crisp tender; season with salt and pepper.
Blanch the green beans in a large pot of salted boiling water until crisp tender- about 5 minutes.
Cut the beefsteak tomatoes into wedges.
To assemble – gently toss the corn, beans, tomatoes and basil together on a large platter. Season to taste with salt, pepper, more olive oil and a splash of vinegar. Only add the vinegar right before you serve it to keep the beans from turning yellow.