summer salad ft. corn, tomatoes & basil
hi friends, lovers & people probably related to me —
108 — it’s been a summer: busy & hot & wine drenched & full of friends & i’ve done a horrible great job of capturing it all.
i used leftover tavern tues pizza as croutons in this salad it is perfectly delicious without them - but it is a lil more fun when they are there
so this salad came to be after lydia brought a bunch of fresh corn to the office for people to snag. free vegetables — sign me up. summer vegetables love other summer vegetables so of course tomatoes & basil were invited as well. too nice out to write much else. longer letter later.
ingredients
lil heirloom tomatoes
fresh corn
arugula
basil
fresh mozz
shallot
prosciutto
honey
salt & pepper
olive oil
champagne vinegar
red pepper flakes
steps
1st make the hot honey by warming up a couple tablespoons of honey with a generous pinch of crushed red pepper flakes (you can just do this in the microwave for like 30/45 seconds) set aside. pre-heat the oven to 400 and on a baking sheet make little prosciutto piles + cook till crispy(ish) then flip to get the other side. remove once crispy like bacon but still a bit chewy in places. so perfectly salty. before you start slicing all your veggies — whisk together the dressing (olive oil, champagne vinegar & the hot honey, with a lil salt & pep). do this to taste & to how much you want left over, it’s downright drinkable — a lil sweet, a lil tart, a lil heat.
2nd in a large mixing bowl, add your arugula & tear all your basil up — season with a lil salt & pepper, then add thinly sliced shallots, halved tomatoes ( the small heirlooms if you can get them), corn sliced off the cobb — which is going to be a messy endeavor regardless, torn fresh mozz — season again with salt & pepper (this is one of the secrets of making salads not taste like depression), crumble the prosciutto on top, if you have crouton situation (crispy crunchies, big pieces of olive oil fried bread, left over tavern style pizza) add that too. generously drizzle with the hot honey dressing & toss
3rd eat directly out of the mixing bowl unless you are sharing it with someone else in which case they should also get their own mixing bowl
particularly good things i consumed recently
dehd w/ kaitlyn & kate — a fantastic show & probably the only band i would go see @ 11pm on a sunday night
the perfect girl dinner is sitting @ the bar, reading your book and ordering the nachos & a mezcal marg @ lonesome rose
fla — grandma joan helping with the nyt mini crossword for manhattan(ite), fish camp, going off the grid, the ocean, sawgrass(a)ritas, youswim bathing suits, eating too many chips & salsa, getting carded for cold medicine, monk, royal sleepovers, 100 degree runs, reading books in one sitting, & the perfect crispy chicken wrap from publix.
bungalow for tavern tues w/ kiera — cacio e pepe & a pepperoni, perfect for catching up over & amazing crispyness.
parsons + freeze — w/ the m’s & bob to celebrate meg meg going back to school
cabin babies — the worlds largest culver’s, all the chips, grilling burgers, taco night, youswim ad, a v. nice hike, movies, & drinking all the wine. nice to be in the middle of nowhere for a lil while
heritage for happy hour but also for always
girl’s night volleyball edition — charcuterie, salt & vin chips, focaccia that turned out more like flatbread1 & an assortment of dips (tomato confit, arugula basil pesto, whipped ricotta) & all the wine i had in the fridge — v. nice to be hanging out when we aren’t sweaty & covered in sand
a v. lovely potluck(y) backyard hang @ janel’s — it was cool enough to wear a sweater & i was estactic about it
currently consuming
these last days of being 28 — been saying yes to everything obviously
as always,
mk
sometimes my dough doesn’t rise as nicely & that’s okay — stars they are just like us