This recipe uses fresh end-of-summer vegetables. It’s so surprising that something that has such a simple ingredient list could have such flavor burst. But here it is – this just may be my favorite salad of the year. In this photo, I forgot to add the hazelnuts; I didn’t think that this salad could get any better, but the hazelnuts just make the whole salad go pop. The original recipe does not call for chicken – that’s my addition. But you could go either way with this, and it’s win/win.
Sweet corn salad with green beans and hazelnuts (from Food&Wine)
1/2 cup hazelnuts
9 ears corn, shucked
1 pound fresh green beans
1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
salt and freshly ground pepper
1 pound grape tomatoes (3 cups), halved
2 scallions, thinly sliced
2 grilled boneless chicken breasts, cut into bite-sized pieces (optional)
Preheat toaster oven to 350 degrees F. Put the hazelnuts on the oven tin and toast them for 8 minutes, or until they are golden brown. Let cool, then rub the nuts together in a kitchen towel to remove the skins. Transfer to a work surface and coarsely chop the nuts.
Bring a large pot of water to a boil. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs.
Add the green beans to the pot and boil until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water. Pat dry. Cut the beans into 1″ lengths.
In a large bowl, mix the olive oil with the vinegar, and season with salt and pepper. Add the tomatoes, scallions, corn, and beans and chicken, and toss. Sprinkle with the hazelnuts and serve. Makes 8 servings.