This text is part of the special book Plaisirs
The perfect summer salad for leftover roasts!
Yield | 4-6 side dishes
Preparation time | 15 minutes
Ingredients
3 cups (750 mL) “leftover roast” (cooked corn without seeds)
¼ cup (60 mL) finely diced red onion
¼ cup (60 mL) julienned pickles
¼ cup (60 mL) julienned fresh cucumber
2 tbsp. (30 ml) mayonnaise
2 tbsp. (30 ml) thick plain yogurt
1 small minced garlic clove
1 C. (15 ml) cider vinegar
½ tsp. 1/2 tsp (2.5 mL) fresh hot pepper
½ tsp. (2.5 ml) salted herbs or ¼ tsp. (1ml) salt
½ cup (125 mL) coarsely chopped fresh cilantro (stems and leaves), measured packed
Preparation
1. In a large bowl, combine the corn, onions, pickles and cucumbers.
2. In a small bowl, combine the mayonnaise, yogurt, garlic, vinegar, hot pepper, salted herbs and half the cilantro (¼ cup).
3. Add this dressing to the large bowl of vegetables and mix.
4. Taste and adjust seasoning if necessary.
5. Divide the salad among plates or place in a large serving platter. Add the rest of the fresh cilantro (¼ cup) on top.
Variant : Like most salads, there are many possibilities for variety, starting with the idea of using grilled corn on the barbecue! You can also integrate other seasonal foods without making mistakes: small balls of cantaloupe, half-cherry tomatoes or ground cherries, diced peppers, etc.