Corn, Cucumber, & Escarole Salad

Simple is good.

Prep time:  5 minutes
Serves:  4 as a salad side dish

1 cucumber, chopped into 1/4 inch pieces
5-6 large leaves escarole, coarsely chopped(or lettuce/endive/arugula, etc)
1 cup cooked corn
1 cup chopped fresh parsley
3 TB pine nuts
2 TB shredded Parmesan
Juice from 1/2 lemon
3 TB olive oil
Salt and pepper to taste

Combine cues, escarole, corn, parsley, pine nuts, and Parmesan in your serving bowl, drizzle with lemon juice and olive oil, and toss lightly to combine.  Sprinkle with salt and pepper.

Tip:  one ear of cooked corn, leftover from last night, yields just enough kernels for this salad.

Photo and Recipe by Tod Dimmick

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