a bunch of fingerling potatoes roasted in garlic and olive till very cripsy and brown then cooled
6 ears of sweet corn grilled on the bbq till nicely charred in some spots and tender, then kernals taken off cobb
arugula
for the dressing i mixed mayonaise, a good bunch of chopped garlic and lemon, added some salt pepper and chili powder and that was it. the toasty sweet flavor the grilled corn and the richness of the fingerling potatoes really make this salad!


1 comment:
added this to next week's menu -- sounds wonderful.
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