This week’s recipe is a summer harvest salad that can be served warm or chilled. It’s delicious, nutritious, and looks great too!
Sweet Corn & Zucchini Salad with Lemon-Garlic Dressing
Prep time: 15 minutes
Cook time: 10 minutes
3 medium zucchini (cut into ½ inch strips)
2 ears sweet corn
1 medium onion (red or white)
1 ripe lemon
4 T. olive oil
2 Tsp. Salt
1 Tsp. black ground pepper
½ C finely grated Asiago
To make dressing, squeeze juice of one lemon into small bowl, add approximately 4 tsp. olive oil (should be equal parts oil and lemon juice), crush and add 3 cloves garlic and then add 1 tsp. salt and 1 tsp. black pepper and stir. Let sit while you prepare other ingredients.
Husk corn and bring a large pot full of water to a boil (enough to submerge the corn). When water is boiling, submerge corn and turn off water, let sit for 5 minutes then remove. When cool enough to handle, cut kernels off cob
While corn is cooking dice and sauté onion on medium-high heat until pieces start to look translucent. While onions are sautéing, prepare zucchini by cutting in half vertically and horizontally, then cut each remaining quarter into 4 strips. Add zucchini and 1 tsp. salt to sautéed onion and continue to cook for about 3 minutes (note: zucchini doesn’t take very long to cook, should just begin to be soft, you don’t want to lose the crunch). If the zucchini and onion look wet, empty onion and zucchini into a colander and let strain to get as much moisture out as possible.
In large bowl combine corn kernels and zucchini and onion. Toss dressing and sprinkle with grated Asiago. Serve warm, or let veggies cool before tossing with dressing and cheese. Enjoy!