This salad is a nice slice of late-summer happiness. Okay, so maybe I'm moments from my annual fig-induced coma, but I really liked all the textures, complex flavor combinations, and, well, the figs! Day 5 of my Fig Obsession Week.
Juice of 1/2 lemon
1 teaspoon vegan mayonnaise
½ teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
1 TBLSP your favorite herb, chopped (I
like a mix of dill and cilantro, but basil would be lovely too.)
½ teaspoon capers, rinsed and chopped
1 TBLSP Kalamata olives, sliced into
rounds
1 small carrot, julienned or cut into
strips with a potato peeler
½ bunch watercress, torn into bite-sized pieces OR 2 leaves of
red-leaf lettuce
1 TBLSP sliced scallions
½ a peach, sliced
1 fig, sliced or quartered
- Combine the lemon juice, mayonnaise, mustard, salt, pepper, garlic powder chopped herbs and capers.
- Toss the corn, olives, carrot, and scallions together and add enough of the dressing to coat the salad.
- Lay the lettuce on the plate. I like to tear it up to be bite-sized, but you do it how you like it.
- Position the peach slices around the lettuce and make a nice mound of the corn salad in the middle. Arrange the fig pieces attractively on the salad.
This makes about ¼ cup of dressing, which
might be too much. You judge for yourself. Use the leftovers for tomorrow’s
salad, or drizzle it over steamed veggies.
Very tasty and satisfying salad. I'll have some more please!!!
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