summer salads

You may or may not have noticed that I haven't been cooking .... pretty much at all.

There are probably a few reasons for this of which none are really valid. Sometimes an english muffin just feels right and sometimes I don't feel like doing dishes and sometimes it's just too warm out.

For example, one night this week I bought buffalo chicken at the market while I was grabbing milk. Then I ate it cold with blue cheese sauce. It just felt like the right decision.

As I was sunning myself on the roof today, I had these visions of grilled corn and asparagus for dinner. In my mind I saw it plated gorgeously in a way that would win me awards for creativity and satisfy my stomach from eating more Dove Promises. Then, reality sunk in and I was like... this makes more sense if I just chop it all up and toss it in the bowl together. It was perfect.

And while I ate this for dinner ... and I plan on having it for lunch tomorrow as well ... I think it would make a great salad for a cookout since it can be served cold and is totally refreshing. It was even worth using my grill top on a hot day... and that says something.
So, here's how it goes. It couldn't be easier.

(Step 1) Trim and prep asparagus and corn. I like to see grill marks so I grill my corn without the husk. It's how I roll.
(Step 2) Once the corn and asparagus are done to your taste, cut the corn from the cob and cut the asparagus into about 1 inch pieces. Toss into a bowl.
(Step 3) I was craving crispy prosciutto so I laid my prosciutto on the grill for a minute to get it to the texture I wanted. In hind sight, I should have done this first and then cooked the asparagus and corn on the small bit of prosciutto fat.
(Step 4) Combine the corn, asparagus, and prosciutto in a bowl. Toss in some blue cheese. Squeeze half a lemon and drizzle a bit of olive oil (maybe two spins around the bowl?)... see how easy this is? I added a bit of ground pepper as well.
(Step 5) Now eat.

Shopping List
proportions for 2 servings
1 ear of corn
12 asparagus spears
blue cheese
1/2 a lemon
4 pieces of prosciutto
olive oil

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