Little Gem Salad with Corn and Jimmy Nardello Peppers
Source: Pam Mazzola, Prospect
This recipe was featured in CUESA’s Farmers Market Box on July 18, 2020.
2 or 3 heads Little Gem lettuce
1 or 2 tablespoons olive oil
1 cup Jimmy Nardello pepper rings, sliced ¼ inch thick
1 cup shucked corn
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, mashed (sprinkle with salt and crush with the back of a knife)
¼ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
2 tablespoons minced chives
Separate the lettuce leaves, and plunge in lightly iced water to clean and plump. Spin dry.
Heat 1 tablespoon of olive oil on high heat. When the pan is hot, add the pepper rings and toss in the pan a few times until lightly charred, if possible. Let cool.
Wipe out the pan and add a little more oil. Heat to medium heat and saute the corn until lightly cooked. Season with salt. Let cool.
To make the dressing, whisk together the lemon juice, garlic, buttermilk, and mayonnaise. Whisk in the olive oil, chives, and some cracked pepper.
Place the lettuce leaves in a bowl and toss gently with the dressing. Start with about half the dressing, adding more depending on how you like your salad dressed. Either arrange the dressed leaves on individual plates and sprinkle the corn and peppers on top, or serve from the bowl topped with the corn and peppers.