Thursday, July 24, 2008

Summer vegetable and herb salad

One corn cob trimmed.
One small Japanese eggplant trimmed.

Cook in the summer position for an hour. Can be pre-made and stored in the refrigerator.

Cut eggplant into 1/2 inch cubes. Trim kernels off the cob, then run the back of the knife over the cob to remove the sweet piths.
1/8 of a pound summer lettuce mix (about half a $2 bag from the Farmers Market.)
Six to eight leaves of basil julienned.
Six olives pits removed and chopped.
Two tomatoes chopped in 1/4 inch cubes.
Salt and pepper to taste.
Two tablespoons olive oil.
One tablespoon white wine vinegar.
One teaspoon balsamic vinegar.

Toss and top with grated cheese like Parmesan.

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