Tuesday, September 8, 2015

Rosie Makes Fresh Corn And Barley Salad.

It's summertime and everybody's garden is producing.
Good times!

I love summertime when friends bring you bounty from their gardens.
I have a bunch of corn gifts and I'm making a corn and barley salad today.
I love vegetable and grain salads.

Corn and Barley Salad
3 ears of corn, caramelized
3/4 cups walnuts, toasted and chopped
1/2 cup pearled barley, cooked until just tender
1/4 cup chopped dill
1 TB chopped basil
1/2 cup chopped assorted olives
Mix all ingredients.  Toss with dressing.  Season with salt and pepper to taste. Serve at room temperature.

1/4 cup fresh lemon juice
2 TB lemon infused olive oil
2 TB Bertolli extra light olive oil
Slowly whisk oils into lemon juice to make an emulsion.
kosher salt and freshly ground pepper to taste

I started out with a little butter and olive oil and 3 ears of corn in a hot iron skillet.  
And I always like to give a sprinkling of sugar for help in caramelizing.

Then I just took the corn and put it over the open flame for additional flavor.

That's the ticket.
Forget that trick about messing up a bowl and an inverted glass to cut the kernels off to keep them from flying all over the place.
Just slice them like this on a cutting board.

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