Succotash is usually a hot stew but here Suzanne Goin, who was named Best California Chef by the James Beard Foundation, turns it into a light main-dish vegan salad perfect for a warm night.
1 tablespoon finely diced shallot
3 tablespoons lemon juice, plus more to taste
1⁄2 cup plus 2 tablespoons extra virgin olive oil
3⁄4 cup diced red onion
2 teaspoons thyme leaves
2 cups diced summer squash
3 cups fresh corn (about 4 ears)
1⁄4 teaspoon pepper
1⁄2 pint cherry tomatoes, cut in half
1 cup cooked fresh lima beans, well drained
1⁄4 cup basil, thinly sliced
1 tablespoon sliced parsley
1 tablespoon minced chives
4 ounces mixed salad of arugula and watercress
Place shallot, 3 tablespoons lemon juice, and 1/2 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in 5 tablespoons oil and then taste for balance and seasoning.
Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons oil, onion, and thyme; sauté about 1 minute. Add squash and season with 1 teaspoon salt. Cook another 4 minutes, or until tender and it has a little color; set aside to cool.
Wipe out the pan with paper towels and return it to the stove. Heat on high for about 2 minutes. Add the remaining 2 tablespoons oil, corn, 1 teaspoon salt, and 1/4 teaspoon pepper. Sauté for about 2 minutes, tossing often, until the corn is just tender; set aside to cool. Place the tomatoes in a large salad bowl and season with ½ teaspoon salt. Add the squash, corn, and lima beans. Toss with half the dressing. Taste for seasoning and adjust with more salt and lemon juice if desired. Gently toss the herbs into the succotash. Toss the arugula and watercress with the remaining dressing, and then season with a pinch of salt and pepper.
How to Plate: Place the arugula and watercress salad on a large chilled platter and arrange the succotash over top.
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