Author Notes: Aside from the vinaigrette, a trip to the farmer’s market today supplied us with all the produce we needed to make this salad. Ground cherries have a short harvesting season here, and we love the sweet taste and melt-in-your-mouth feel to these lovely little beauties. They work beautifully in this salad. I keep the vinaigrette simple so all the vegetables get to shine. —Bevi
Makes: 4 portions
Ingredients
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1/8
cup olive oil
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juice of one small lime
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zest of the lime
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sea salt and ground pepper to taste
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4
ears grilled corn
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1
cup husked whole ground cherries (see below)
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1
cup cucumber, quartered lengthwise, deseeded, and chopped
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3
tablespoons basil, cut into a fine chiffonade
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2
tablespoons shallot, finely minced
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1
teaspoon jalapeno pepper, minced finely (add more if you prefer)
Directions
- Wash the ground cherries in their husks. I have better luck removing the husks if they are moistened. Pinch the base of the husk away from the cherry – it should slide off easily.
- Prepare the vinaigrette by combining the olive oil, lime juice, lime zest and salt and pepper. Set aside.
- Place the grilled corn, ground cherries, cukes, basil, shallot, and jalapeño into a medium sized serving bowl and mix the ingredients thoroughly.
- Add the vinaigrette, mix all ingredients, and chill in the refrigerator.
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