About two cups of fresh corn cut off the cob
¼ cup (4 tablespoons) minced shallots or onion
About a pint of cherry tomatoes, whole
A few tablespoons of cooking oil
Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)
Sauté shallots or onions in oil about a minute
Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently
Season and serve
I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.
Consider adding small amount of red pepper flakes or minced chiles
In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer. However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper
1 small bunch of Italian (flat leaf) parsley, stems removed
2 to 4 cloves of garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon to a full teaspoon red pepper flakes
Mince (do not puree) parsley and garlic in food processor
Add oil, vinegar, and pepper flakes and process a few seconds to combine.
From Shareholder David Culpepper
1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 to 2 garlic cloves, finely minced
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil (use your best), more for garnish
Freshly squeezed juice of 1 lemon [optional - add some lemon zest]
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn't hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.
Time: 20 minutes