Sometimes I’m a big dummy. When I first brought home the cookbook Eataly from Eataly, in New York City, I marked a salad recipe that really intrigued me. It was a corn salad with strawberries and goat cheese.
Now, I didn’t happen to notice that there wasn’t any corn in the photo of this salad, I just thought the idea of corn and strawberries together sounded good.
What isn’t available to me at my “small town” grocery store, are exotic vegetables, including lettuces, like corn salad. What??? When I researched it, corn salad is another name for lamb’s lettuce and mache!!!
Which then explain why there’s no corn in the photo. And, it turns out there’s no corn salad in all of Oklahoma. So I used small romaine hearts instead just for something green, and indeed used corn as well. And next spring I’m going to grow corn salad.
Corn Salad with Strawberries and Goat Cheese
Makes 4 hearty salads
10 ounces goat cheese, at room temperature
10 good-sized basil leaves, chiffonaded, plus extra for garnish
5 tablespoons extra virgin oil, divided
4 flatbreads or naan
2 small romaine heartS, sliced thinly
1 – 15 ounce can whole corn, well drained
1 pound strawberries, sliced
2 tablespoons white balsamic vinegar
In a bowl, mix together the cheese and basil. In a separate bowl, mix together 3 tablespoons of oil with a pinch of each of salt and white pepper. Break up the flatbread and brush the pieces with the seasoned oil.
Arrange a few pieces of flatbread in individual bowls, then add some romaine, corn, and some sliced strawberries.
Top with spoonfuls of the cheese and basil mixture, followed by the remaining flatbread, corn, strawberries, and cheese.
In a small bowl, whisk together the remaining oil, balsamic vinegar, and a pinch each of salt and pepper. Pour the dressing over the salad, and serve.
Overall, I loved the salad. The basilly goat cheese was fabulous with the corn, strawberries and lettuce. The seasoned pieces of flatbread were delicious.
The only part I didn’t like was when the dressing got onto the flatbread pieces, they mushed up.
So next time, I will toss together the lettuce, corn, and strawberries with the dressing, then add the cheese and flatbread pieces.
I served the salads with chilled Lillet.
I really love the corn and strawberries together – two different kinds of sweetness.
Arugula could definitely be substituted for corn salad, if you can’t find it either.
And as far as mixing the basil into the goat cheese, I’d much rather chiffonade a lot of basil and mix into the lettuce, corn, and strawberries, and then simply crumble the goat cheese. It’s funny, I’ve had trouble with the Eataly cookbook recipes before!