Summer Salad - Recipe Finder
Summer Salad
Photo by:
Roblé Ali
Chef Roblé & Co., Season 1, Episode 5
Yield
8 smaller portions or 4 larger portions
Ingredients
- 1 5 ounce box baby arugula
- 2 ears of corn- shucked
- 1/8 pound sea beans (about 1 cup) - washed and cut into roughly 1/2 inch pieces
- 1 medium sized English cucumber
- Extra virgin olive oil
Carrot Broth:
- 2 cups carrot juice
- Zest of 1 lime
- Juice of 1 lime
- 1 1/4 teaspoon finely grated ginger
- Pinch of salt
Beet Pickling Liquid:
- 1 1/2 cup fresh beet juice
- 1/2 cup white balsamic vinegar
- 1 1/2 tablespoon salt
Directions
1. Peel and wash the cucumber, trim both ends and cut in half so you have two cylindrical pieces. With a mandoline slicer, cut thin strips from all sides, avoiding the seeds. Combine the beet juice, vinegar and salt in a medium sized sauce pot and bring to a low simmer, then shut off the heat. Place the cucumber strips in a one quart container and pour over the hot beet liquid. Mix gently with a spoon so all pieces are exposed to the pickling liquid. Place partially covered in the refrigerator for 24 hours.
2. Combine your carrot juice, ginger, lime zest and juice and salt. Mix well and let sit for at least one hour to allow flavors to marry.
3. After making your carrot broth, turn on your grill or grill pan to medium-high heat. Bush the corn with a light coating of olive oil and place on the grill. Turn the corn, allowing grill marks on all sides. Cool your ears of corn on a clean cutting board. When cool, cut each ear in half so you have four cylindrical pieces. Stand each piece up on it’s flattest side and from top to bottom, cut the kernels off of the cob.
4. When you are ready to serve the salad, scoop the cucumbers out of the pickling liquid and allow to drain in a small colander. Salads of course are usually served on plates but because of the liquid its best to serve in a wide, shallow bowl. Ladle 2 ounces of the carrot broth into your bowl, arrange a handful of baby arugula in the middle, followed by the corn and sea beans, then lay on the strips of cucumber, finish with a drizzle of extra virgin olive oil.
Notes
If you don’t have a juicer in your home, go to one of your local health food stores and ask them if they will separately juice beets and carrots for you. Most, if not all salads get salt and pepper added. I intentionally omitted the salt and pepper because of the salty sea beans and peppery arugula; the salad already had natural seasoning. If you do not have access to a mandoline slicer, just cut as thin as you can with a regular knife, stopping when you get to the seeds. If making larger portions of the salad, add 4 ounces of carrot broth.
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