Recipes

Recipe by The Brooklyn Kitchen.

Over open flame (grill, gas stove, or really hot pan), sear corn 1-2 minutes, rotating for nice smoky char.

Cut corn off cob. Cut stone fruit (peaches, plums, cherries, nectarines, etc.) in “random chunks.” This looks less machine-cut and rustic, adding some beauty. With mandolin, peeler, or sharp knife, shave ribbons off zucchini, nice and thin so they can bend, but not snap.

Arrange fruit and corn in one layer on a platter. Add zucchini ribbons throughout. This can be done ahead of time. These aren’t apples (aka, NO oxidation). This salad can be dressed when you are ready to serve.

When ready, play around with fun oils and vinegars. Use that specialty salt you were gifted and have been curious about. Whole or hand-torn herbs look best, and will be less likely to turn brown than chopped herbs! (Basil, mint, dill, parsley, cilantro, scallions are all great on this salad.) Optional dollops of yogurt, ricotta, burrata, goat, or feta is a wonderful addition.