The abundance of beautiful summer vegetables, lightly cooked to crisp-tender atop a bed of sweet puréed corn… what could be better!  A simple lunch or supper, or you can pair it with a protein of your choice to make a heartier dinner. For me, a roasted breast of Cornish game hen and leg confit is the perfect accompaniment, but a grilled steak or pan-seared salmon would work well.

Summer Vegetable Salad with Corn Purée

Category

Category name

Serves

4

For the Corn Purée

Ingredients

  • 3 ears corn
  • 1 large shallot, minced
  • 2 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 sprigs thyme
  • ½ cup dry white wine
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter

Method

  1. Using a sharp knife, cut the corn from the cob into a large bowl. Add the shallot and garlic.
  2. Heat the oil in a medium saucepan over medium-low heat. Add the corn, shallot and garlic and stir. Add the bay leaves and thyme and cook without coloring for about 2 minutes. Add the wine, vinegar and salt and cook, stirring until the liquid has reduced to about a tablespoon. Remove the thyme and bay leaves.
  3. Pour the corn mixture into the cup of a blender, add the butter, and blend until smooth. Wipe out the saucepan and return the corn purée to the saucepan. Season with salt and pepper and set aside in a warm place while you make the salad.

For the Vegetable Salad

Ingredients

  • 1 tablespoon olive oil
  • 1 spring onion or 2 scallions, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 bell pepper, cut into ½-inch dice
  • 1 cup corn kernels
  • 1 small zucchini, quartered lengthwise and cut into ¼-inch slices
  • 2 asparagus spears, cut into ½-inch rings
  • 2 tablespoons fava beans
  • 2 tablespoons English peas
  • 1 cup cherry tomatoes, halved
  • 2 teaspoons Champagne vinegar
  • 1 tablespoon unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • Roasted Cornish game hen breast, optional
  • Cornish game hen leg confit, optional
  • Microgreens, for serving, optional

Method

  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until fragrant and have a little bit of color, about 1 minute. Add the corn, bell pepper, zucchini and asparagus and cook until just crisp-tender, about 2 minutes. Add the fava beans and peas, cherry tomatoes, vinegar and butter and cook, tossing, until heated through, about 1 minute. Season with salt as needed.
  2. To serve, spoon the corn purée into the middle of 4 warm plates or shallow bowls and top with the vegetables. If serving, slice the Cornish game hen breast and arrange, with the leg, around the vegetables. Sprinkle with the micro greens.