- 3 ears of very fresh corn, shucked
- 1 medium-sized cucumber, peeled, halved and seeded, sliced thinly
- 1 medium-sized red onion, small dice
- 2 to 3 stalks of celery from the heart, chopped in small dice
- 1 clove of garlic, finely minced
- 1/4 cup KATZ Late Harvest Sauvignon Blanc Vinegar
- 1/4 cup KATZ Rock Hill Ranch EVO
- 2 Tablespoon freshly chopped parsley
- 1/2 Teaspoon fresh thyme, finely minced
- Salt & Pepper (be generous with the freshly ground pepper!)
In a large pot of boiling and lightly salted water, cook the corn for about
3 minutes and refresh in an ice water bath to stop the cooking. Cut the
kernels from the cob and set in mixing bowl with onions, celery, cucumbers
and garlic. Add the vinegar with some salt and pepper to taste and toss.
Let the salad sit for a few minutes for the veggies to soak up the vinegar.
Add oils, parsley and herbs; taste for seasoning. Serve at room
temperature as a salad with some greens or as a side dish with grilled chicken
or pork chops.
Add some fresh lima or cranberry beans for a more substantial offering.
Crumbled feta or goat cheese, and/or bacon or pancetta are other tasty additions.
