Summer Market Salad with Herb Buttermilk Dressing
- 1 cucumber
- 1 pint Sun Gold tomatoes
- 1 small melon, honeydew or cantaloupe
- 2 plums
- 1 small red onion
- 1 Fresno chili
- 4 ears of corn
- Trim ends of cucumber, lay flat on cutting board and slice lengthwise. Remove seeds if desired, but keep them if seeds are small. Slice into half moons and put in large bowl.
- Slice Sun Golds in half and place in bowl.
- Cut off skin of melon, remove seeds and slice into pieces the same size as tomatoes.
- Slice plums similar as cucumber.
- Slice red onion in half, then slice again lengthwise. Slice Fresno into thin slices. In a small bowl, combine and toss with enough vinegar to marinate. Set aside for 15 minutes.
- Remove husk and silk from corn. Slice off kernels with cob flat on cutting board.
- Toss all ingredients in bowl with olive oil to flavor, onions and Fresno and vinegar in bowl. Add just enough of vinegar to flavor, you may not want to add all.
- Splash with a few drops of Fish sauce, a few grinds if black pepper and Piment d'Esplette to taste.
- 1 German Butterball potato
- Olive oil
- Wash and dry potato, keeping skin on.
- With a Mandoline of very sharp knife, slice potato into thin slices.
- Dredge lightly in olive oil and place on a parchment paper lined sheet pan. Try not to use foil as chips will stick.
- Sprinkle with salt.
- Bake in a preheated 420 degree oven until golden brown, around 10-12 minutes.
- Remove chips as they are done to a paper towel lined sheet pan. They will not all cook at the same time, so you'll need to be taking sheet pan in and out of the oven as they near doneness.
- Keep a close eye on them as they can overcook and brown easily.
- 1 bunch basil
- 1 bunch Italian parsley
- Italian fish sauce
- Olive oil
- Bring a small pot of water to a boil.
- Add leaves from bunch of basil and parsley.
- Press leaves down into the boiling water to flatten and soften, and remove from water after no more than a few seconds.
- You don't want to cook leaves, just soften them.
- Immediately drain and press most of the water out.
- Put in a blender with olive oil a few splashes of fish sauce.
- Amount of oil will vary, but you can start out with 1/4 cup and add more until mixture is a thick purée, but not too thick.
- It should be able to wizz in blender, but not thin. It should have some body.
- Put 1/4 cup buttermilk and 1/4 cup purée in bowl and adjust both ingredients until you have a vibrant green sauce, nice balance of tangy buttermilk, herbs and that addictive fish sauce flavor, without it being fishy.
- Put a spoonful of dressing on plate.
- Top with salad, making sure all ingredients are well represented and top with a few chips.