Steven Raichlen's Barbecue! Bible


Farm Stand Salad

Recipe from Steven Raichlen’s Man Made Meals

Maybe you like to shop at farm stands and farmers’ markets. (You should.) Maybe your significant other likes to shop at farm stands and you go along for the ride. (Smart man.) However you get there, there’s no question that you eat better, feel better, and do good for your community when you buy produce raised on local farms. Case in point, this colorful summer salad, made with sugar-sweet corn, crisp-tender green beans, and local tomatoes.


  • Yield: Serves 2 to 4; can be multiplied as desired
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  • 2 ears sweet corn, grilled
  • 1 pint local cherry tomatoes, cut in half, or 1 large ripe heirloom tomato, cut into 1-inch pieces
  • 6 ounces haricots verts or slender green beans, rinsed, stem ends snapped off
  • 1 bunch arugula, rinsed and patted dry with paper towels
  • 2 tablespoons coarsely chopped fresh dill, basil, tarragon, chervil, or other summer herb or a combination of herbs
  • 2 tablespoons hazelnut or walnut oil or extra virgin olive oil, or to taste
  • 1 tablespoon rice vinegar or wine vinegar, or to taste
  • 1 tablespoon pure maple syrup
  • Coarse salt (kosher or sea) and freshly ground black pepper

Step 1: Cut the corn kernels off the cobs. To do this, place an ear of corn flat on a cutting board and remove the kernels by making broad lengthwise strokes with a chef’s knife, rotating the ear as you go. Repeat with the second ear. Place the corn kernels in a large salad bowl. Add the tomato(es), green beans, arugula, and herb(s). Pour the oil, vinegar, and maple syrup over the salad, but don’t toss it. The salad can be assembled a couple of hours before serving (keep the salad refrigerated if it will be more than 1 hour).

Step 2: Just before serving, toss the salad and season it with more oil and/or vinegar, if needed, and salt and pepper to taste.

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