I was going to make a traditional cucumber salad for a party that we threw to celebrate my P.S.’s birthday recently. Someone else decided to try a new cucumber recipe so I had to find another way to use some cucumbers. I had just bought asparagus and cobs of corn and thought they’d taste great together with some other vegetables. I could already taste a lime vinaigrette on the vegetable salad. I couldn’t wait!
I knew I wanted to grill the corn then cut it from the cobs. I debated on whether to grill the asparagus as well. I decided no, it might be too risky to catch the asparagus before it got all soft and squishy and I wanted it to have a little crunch to it. Blanching would be a safer idea.
I cut the asparagus into 1″ pieces and put it into boiling water for a few minutes, then into a cold bath. When it was cooled I drained the asparagus and set it aside in a large bowl. It was still bright green and slightly crispy. Perfect.
Next I had my P.S. start the grill for me. I have no idea how to do that. But he grilled the corn for me, using tongs to turn them every couple of minutes until we had some nice brown going on. Not a lot, just a touch. I let the corn cobs cool then used a knife to slice the kernels off onto a plate, then into the bowl. It looked good!
My next vegetable was cucumbers. I peeled them and sliced them in half to remove the seeds by running a spoon down the center. Then I sliced them and added them to the bowl. Cherry tomatoes were a nice touch of red for my salad, and I cut them in half to make them easier to eat, then added them to the bowl.
Green onions are a must in salads around the castle and I chopped up several and added them to the salad bowl.
My last choice of veg was spinach. I layered a few leaves at a time and cut them into strips, technically called “chiffonade”. I tossed them into the salad bowl and decided it was colorful and done.
I tossed the salad one more time then put it into a bowl and covered it. Into the refrigerator it went until dinner.
On to my lime dressing. I found the recipe awhile back and had been waiting to use it on a vegetable salad. I measured the ingredients into a bowl.
I squeezed the juice of two small limes, which was about 4 tablespoons. I added the lime juice to the bowl and whisked until it was emulsified. I put the vinaigrette into a container and refrigerated it until serving.
I tossed the salad with the dressing just before placing it on the buffet table. It smelled and looked divine. It tasted divine as well. Everyone loved the freshness of the lime with the various vegetables. It was quite a neat way to use cucumbers for a change!
Asparagus, Grilled Corn, Cucumber and Tomato Salad with Lime Vinaigrette
- 1 pound asparagus; cut into 1″ pieces
- 4 cobs of corn; grilled until browned in places
- 1 cup cherry tomatoes; halved
- 2 cucumbers
- 4-5 green onions; chopped
- Blanch asparagus in boiling water for 3-4 minutes. Drain and place in ice water bath for several minutes until cooled. Place in large bowl.
- Grill corn and cool. Slice kernels off cob and add to salad bowl.
- Cut cherry tomatoes in half and place in bowl.
- Peel cucumbers, cut in half, slide spoon down the center to remove seeds. Slice and add to bowl.
- Chop green onions fairly small and add to bowl.
- 1/4 cup extra virgin olive oil
- juice of 2 limes (about 2 tablespoons)
- 1 teaspoon lemon zest
- 1 teaspoon garlic; minced
- 1 teaspoon sesame seeds
- 1/2 teaspoon pepper; or to taste
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- salt to taste
- Whisk dressing ingredients together until emulsified. Store in fridge until used.
- Right before eating, toss salad with dressing.
Vinaigrette adapted from Big Oven