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.