“Salads get a bad rap because people think, ‘Ugh, it’s just lettuce and dressing,’ ” says chef Edward Lee of 610 Magnolia in Louisville, Kentucky. “But salads can be a mix of sweet and savory ingredients, like corn and blueberries.” Lee makes this salad once a week in the summer when corn and berries are at their peak.
Slideshow:More Salad Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
1/2 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoon chopped dill
Freshly ground pepper
1 pound very fresh fat asparagus, trimmed and thinly sliced on the diagonal
or shaved with a vegetable peeler
2 Hass avocados, thinly sliced
3 ears of corn, kernels cut off the cobs (about 3 cups)
8 small radishes, cut into wedges
1 pound peaches or apricots, cut into wedges
4 ounces blackberries (about 3/4 cup)
4 ounces blueberries (about 3/4 cup)
2 tablespoons fresh lemon juice
4 ounces blue cheese, preferably Gorgonzola dolce, crumbled
1/4 cup mint leaves, torn
How to Make It
Make the dressing In a small bowl, whisk the yogurt with 2 tablespoons of water and the lemon juice, olive oil and dill; season with salt and pepper.
Make the salad In a large bowl, combine the asparagus, avocados, corn, radishes, peaches, blackberries, blueberries and lemon juice and toss to coat. Arrange the salad on a platter and top with the blue cheese and mint. Drizzle with the yogurt dressing and serve.
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