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this blog is really for me. when i make something, i want to remember it. this recipe was made with what i had on hand & caters to my current olive/avocado fetish. it is utterly delish-SO good i ate almost the entire batch on my own.

the salad

2 ears corn painted w/olive oil
2 ripe avocados
2 cups halved cherry tomatoes
1/2 lg cucumber peeled
1/4 cup small diced red onion soaked in ice water
1/4 cup nicoise olives
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the dressing

1/2 head roasted garlic
3 T. olive tapenade (ground olives w/olive oil)
3 T. olive oil
3 T. balsamic vinegar
maldon salt to taste
fresh ground pepper
bunch fine chopped basil
2 T. anchovy paste
3 T. shredded parm/asiago/romano cheese

-roast the corn in 350 oven till browned. cut off kernels & put in large bowl. chop avocados & tomatoes & add. i used 3 kinds of my garden cherry tomatoes-white cherry, black cherry & fig. peel, de-seed & chop the cucumber. add olives. add onions after soaking 30 minutes. this makes a big difference to people who are sensitive to raw onions. you need the flavor but it can be too harsh if you don’t soak. toss this together.

-roast garlic painted in oil in foil oven 350 for 35 minutes. squeeze into mini chopper/processor with olive tapenade, balsamic, anchovy paste, salt, & pepper. add olive oil gradually. mix in the basil (i used my purple basil from the garden which is stronger in flavor than regular green basil) & the cheese. add to veggies, toss gently & serve with a sprinkle of cheese on top.

SO good! all of these ingredients are in season so take advantage!

*easily can be made vegan by omitting the anchovy paste because the olives are flavorful enough & cheese is not necessary either because of this. olives are your flavor friend 🙂

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