One of the blogs I read posted this recipe, with credits to Mark Bittman, he of the 101 Summer Salads.
If you make this, and you should, right now, I highly recommend the following:
Use Corn, Onion and Parsley from your local Organic Produce outlet. Mine happens to be open Thursday evenings, right around the corner from where I work.
Use roasted Hatch Green Chile that your friend just couriered back from New Mexico.
Use an Heirloom tomato from some friends’ garden, picked for you just last night.
Use Parsley instead of Cilantro, because that’s what the produce place had, and because parsley is vastly underrated.
Don’t worry if you don’t have Avocado. We didn’t and we didn’t miss it. Especially since SOMEONE mostly likes Avocado as guacamole, not in salad.
With all this going on, next time we’d cut the bacon in half. Never thought you’d hear us say THAT, did you? And really, even with supermarket produce, and no substitutions, this would be great. Serve it forth.
Oh, and if you need a serving suggestion: Split a steak with someone, and a bottle of 2004 Domaine Drouhin Oregon Willamette Valley Pinot Noir.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.