This is a jazzed-up green salad. You can use any combination of leaves and simply add whatever is fresh and in season. The sweetcorn, boiled and still warm off the cob, adds a unique temperature contrast. The crunchy croutons can be made with any type of bread roasted in the oven. Look for Spanish olives on the stone, they have the best briny flavour and go superbly against the natural sweetness of the corn. Any combination of fresh herbs can be finely sliced and mixed to make the fresh creamy herbed yoghurt (it also works well with crème fraiche or mayonnaise).
|1||Corn cob, fresh (Main)|
|½ cup||Sourdough bread, torn into small chunks (Main)|
|1 Tbsp||Olive oil|
|⅓ cup||Greek yoghurt|
|2 tsp||Parsley, freshly chopped|
|2 tsp||Basil, chopped|
|2 tsp||Chives, chopped|
|1 tsp||Lemon juice|
|½||Frisee lettuce, or fancy lettuce, picked and washed (Main)|
|1 small||Buttercrunch lettuce, washed (Main)|
|16 large||Green olives, flattened, stones removed (Main)|
|4||Radishes, sliced into thin rounds (Main)|
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- Peel sweetcorn and boil until tender, allow to cool then cut kernels off with a serrated knife.
- Mix sourdough with oil in a bowl, sprinkle with salt, bake at 180C for 5 minutes or until golden.
- Mix yoghurt together with fresh herbs and lemon juice, season to taste with salt and pepper.
- Place lettuce leaves on a serving platter, scatter over sweetcorn, green olives, radish and sourdough.