for the salad:
3 ears of corn worth of kernels
1 quart fresh June peas, shelled
1 bunch spring onion, white parts (only) sliced
for the vinaigrette:
1/4 cup olive oil
1/3 cup Pinot Grigio vinegar
1 tablespoon tarragon mustard
freshly ground black pepper
Toss all of the salad ingredients together in a large bowl. Shake the vinaigrette ingredients in a dressing mixing container or closed jar. Strain over the salad. Toss to evenly distribute the dressing. Serve at room temperature.
When I was in Nashville, I had the best corn; I really wanted to bring a few ears home with me in my carry-on. Reluctantly I didn’t so I was happy to find some lovely looking corn at the market we go to. I think it is from a bit further south, June is early for corn in Baltimore, but it is still really good. I also found June peas which are a bit of a rarity, especially for those of us who do not get up very early on Sundays and therefore miss the good stuff at the farmers market. Luckily, this market carries tons of their farm’s produce and is open 7 days a week.
Anyway! This salad is light, fresh and crisp. I love leaving the corn and peas raw because they are so sweet and tender this time of the year. The dressing adds some zip. The perfect no fuss side dish for summer.