Sunday, August 16, 2015
I have a habit of falling in love with a recipe so much that I make it over and over again. In the past, I've called it a rut, but that's far too negative a word for something so terrific. Let's call it a fallback instead - a dish that I make again as soon as it's finished because I love it so much. And that's exactly what this wonderful salad has been for me this summer.
It all started when I met my friend Patty for dinner. We hadn't seen each other in three years, and had a lot to catch up on. She brought a shopping bag to the restaurant and I just assumed she'd stopped in a store on the way there. But late in the meal she handed it to me, saying, "You'll laugh when you see what's inside." I did, when I saw it was a Tupperware container that I'd given her at least three years earlier, probably filled with cookies. She went one better than that, and filled it with fresh cherries when she gave it back.
I'd been eyeing this salad recipe anyhow, and once I had the cherries, I had everything I needed to make it. I've enjoyed it many times over the last month, but there's no chance this fallback recipe will turn into a rut for me. The season for fresh cherries and peaches is almost over, and then it'll be another eleven months until this salad is part of my daily routine again. Why don't you try it too, and see if it becomes a fallback for you?
Sweet Corn, Peaches and Cherry Salad with Creamy Goat Cheese
(adapted from Flourishing Foodie)
1 cob corn
1 small peach, sliced
1/2 cup cherries, de-pitted
6 cups of your favourite greens (I used arugula)
2 Tbsp olive oil
1 Tbsp white wine vinegar
2 ounces soft goat cheese
Boil or grill 1 cob of corn. Once cooked, remove the kernels with a knife.
Slice the peach; cut the cherries in half and remove the pits.
Combine the olive oil and white wine vinegar and set aside.
In a large bowl, toss the greens, corn, peaches and cherries. Drizzle with dressing. Plate the salad and crumble goat cheese over the top.