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the big salad 3 one-dish summer salad meals
by Yee-Fan Sun | 
1 2 3 4
continued from page 1

summer green salad with fresh corn and egg
Those who must have meat in their meal can add chopped deli meat or crumbled bacon if they like, but personally, I find the eggs provide plenty of substance to make this a satisfying meal.

3 large eggs
1 fresh sweet cob of corn
half a long skinny cucumber, about 5-6" (you can use regular if you like, but the skinny English and Japanese varieties have less seeds)
1 good sized carrot
head of romaine lettuce
small red onion (or 1/4 of a big one)
honey mustard vinaigrette (below)

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.

honey-mustard vinaigrette
1 small-medium clove garlic
2 Tbsp. cider vinegar
1 tsp. whole-grained Dijon mustard
2 tsp. honey
2 Tbsp. olive oil
salt and pepper to taste

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.

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