This delicious dish is just perfect for summer entertaining—it's tasty, easy to prepare, and good for you, too!
- Posted on May 25, 2018
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.
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|
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|
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.
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.