|make your stomach happy||.||
one-dish summer salad meals
by Yee-Fan Sun | 1 2 3 4
continued from page 1
green salad with fresh corn and egg
3 large eggs
serves 4-5 as a side dish, 2 as a filling meal
1 Fill a pot with 3" or so of water, enough that when you eventually throw in your eggs (later), they'll be thoroughly immersed. Bring to a boil. Lower heat until the water's gently bubbling, and carefully slide in the eggs with a slotted spoon. Set a timer for 12 minutes. (You can walk away from the hot stove at this point.) When the timer goes off, pull out the eggs with a slotted spoon, then rinse under running cold water. Crack and peel. Roughly chop up two of the eggs; slice the remaining eggs for garnish.
2 While the eggs are cooking, wash and dry the romaine, then chop it up roughly. Peel the carrot and cut off the ends. Cut the carrot on the diagonal into thin slices. Cut the cucumber in half lengthwise, then cut each half into thin slices. Slice the corn kernels from the cob (just stand the cob tip-end up then run your knife close to where the kernels are attached). Cut the red onion into very thin slices.
3 Slide all the veggies and the chopped egg into a big mixing bowl. Toss with honey-mustard vinaigrette (or a different dressing if you like), adding dressing to taste. Divide amongst serving bowls, and garnish with egg slices.
Mince up the garlic as finely
as possible. Mix up all the ingredients in a bowl or a jar with a
tightly-fitted cap. Shake or whisk to combine, then taste, adjusting
seasonings as necessary.