This summer in San Francisco I had lunch at Tartine, a simple and delicious salad with a few exotic ingredients that I can’t remember the names of and have never seen on a menu before. I’ve looked online and can’t find the exact salad, but it was basically a peach and corn salad. There are many variations to be found online, and I browsed several, including this one at Cooksmarts.com. (https://www.cooksmarts.com/articles/summer-peach-and-corn-salad-recipe/) Then did what I usually do, I made my own variation.
Fresh corn on the cob is such a luxury, so when I am in America in the summer, I eat as much as I can. Fresh corn is difficult to find at all in Spain; I’m not kidding, the corn at my local grocery store is pre-boiled, vacuum packed, and basically inedible. Miraculously, I found some fresh corn the other day and set about making this salad.
Eva plate in white porcelain. Available at http://etsy.me/2wywFnR
2 ears of corn on the cob, shucked and soaked in water
2 fresh white peaches, peeled and cut into cubes
3 cups baby arugula
2 tablespoons pine nuts, toasted
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
salt and pepper to taste
Grill the corn lightly on all sides for a few minutes and then cut the kernels off the cobs. Wash and spin the salad dry. Peel and cut the peaches into cubes. Toast the pine nuts lightly. Combine the balsamic vinegar, olive oil, maple syrup, salt and pepper and toss gently with the salad.