After a lifetime of eating Southern-style (ie. not terribly healthy), chef Babette Davis began to change her culinary ways after turning 40. Now, she’s the propeietor of a vegan soul food shop in Sousthern California.
Ingredients
| Salad 1 small shallot, thinly sliced |
| ½ tsp. salt |
| 3 ears sweet corn, kernels scraped from cobs |
| 4 small cucumbers, chopped |
| 1 red sweet pepper, diced |
| 4 smallish sprigs dill, minced |
| ¼ c. fresh flat-leaf parsley, minced |
| Crumbled feta cheese, rinsed and drained, for garnish |
| Dressing 1 c. cashews |
| ¼ c. buttermilk |
| ⅔ c. plain yogurt (not Greek-style), stirred |
| 1 Tbsp. white wine vinegar |
| 3 Tbsp. sweet onion, minced |
| 1 small garlic clove, minced and mashed with a pinch of salt |
| ¼ c. extra-virgin olive oil |
| Salt and freshly ground black pepper |
Preparation
1. Toss shallot with salt and let sit for about 20 minutes to draw out harshness. Rinse well and pat dry with a paper towel.
2. In a large bowl, toss corn kernels lightly to separate them, then add shallot and all remaining salad ingredients except feta; toss again to combine.
3. For dressing, whisk together buttermilk, yogurt, vinegar, onion and garlic in a small bowl. Slowly add oil, whisking until incorporated. Season with salt and pepper. Refrigerate until slightly chilled.
4. Garnish salad with feta, and serve dressing separately.
Serves 6.
Nutritional Information: Calories: 230; Fat: 15g; Cholesterol: 15mg; Sodium: 260mg; Total Carbohydrates: 21g; Dietary Fiber: 4g; Sugars: 10g; Protein: 8g.
From The Food52 Cookbook Volume 2: Seasonal Recipes From Our Kitchen to Yours, by Amanda Hesser & Merrill Stubbs and the Food52 Community (William Morrow). Copyright © 2012 by Food 52, Inc. Reprinted by permisison of William Morrow, an imprint of HarperCollins Publishers.
