Spinach, Tomato and Corn Salad
Chopped basil, mint, parsley and dill give depth to this spinach salad. A small amount of ground cumin is stirred into the dressing after being heated in a dry fry pan to release its earthy aroma and intensify its flavor. Use the freshest young corn you can find for this dish.
Ingredients
- 2 ears of corn, husks and silk removed
- 1 large tomato, diced
- 1/2 cup diced English cucumber
- 1/2 cup diced sweet onion such as Maui, Vidalia or Walla Walla
- 2 Tbs. chopped fresh basil
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh dill
- 1 tsp. chopped garlic
- 1 tsp. ground cumin
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 5 oz. baby spinach leaves
Directions
Hold 1 ear of corn upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. You will have about 1 cup kernels.
In a large salad bowl, combine the corn, tomato, cucumber and onion. Combine the basil, mint, parsley, dill and garlic on a cutting board and finely chop. Add to the vegetables.
In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds. Transfer to a small bowl. Add the olive oil, vinegar, salt and a grind of pepper and whisk until blended.
Carefully rinse the spinach in 2 or 3 changes of water. Drain briefly in a colander and pat dry with a kitchen towel. Add the spinach and the dressing to the corn-tomato mixture. Toss to mix and coat with the dressing. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).