Recipe by Lisa Gordanier and Mi Ae Lipe, from the Bounty from the Box: The CSA Farm Cookbook
We don’t often think of eating corn raw but—especially in the height of summer when quality is high and quantity abounds—it can be a sublimely sweet, crisp, juicy treat. This salad abounds with crunchy textures, contrasting flavors, and wonderful color. Besides serving it as is, you can vary the presentation (and use more items from your summer CSA box) by julienning several leaves of leaf lettuce (dark red varieties such as Red Oak or Lolla Rossa are great), dress them lightly with oil and vinegar, and make a bed for the corn salad on individual plates.
Jicama is a root vegetable that resembles a turnip-shaped potato. Its juicy, creamy white flesh has a delicate, sweet flavor and a lovely, crisp texture that resembles a water chestnut or raw potato. It is usually eaten raw in salads or with salsa, chile powder, lime juice, or other seasoning.
Ingredients
- ¼ cup plain yogurt
- 2 to 3 teaspoons fresh lime juice or apple cider vinegar
- 2 teaspoons honey
- Salt and freshly ground pepper
- 2 large ears fresh corn, kernels stripped off the cob
- ½ small jicama
- 1 sweet-tart apple (preferably organic), skin left on
- ⅓ cup walnuts or pecans, lightly toasted
- 2 teaspoons chopped fresh tarragon or basil
- Tarragon or basil sprigs, for garnish
Preparation
To make the dressing:
Whisk the yogurt, lime juice, and honey in a small bowl until smooth (if you’re using creamed or semisolid honey, melt it in the microwave before whisking).
Add a bit of salt and pepper; taste and adjust the seasoning.
To make the Salad:
Peel the jicama, being sure to get the thin layer of stringy flesh off as you go (it’s right below the tan skin). Cut the jicama into ¼-inch slices, then cut each slice into small cubes.
Stand the unpeeled apple on its end and cut it into ¼-inch slices, as you did with the jicama. Cut each slice into thin strips so that you end up with apple matchsticks.
Put the corn kernels, jicama, apple, walnuts, and tarragon into a medium bowl. Drizzle most of the dressing over the ingredients and toss gently. Add the remainder of the dressing if you’d like more. Spoon the salad onto individual plates and garnish with a few herb sprigs.
