CTC Recipe for Salad
The Cucumber Tomato Corn Salad Recipe
This robust recipe for salad has the tasty Corn Tomato Cucumber combination and can be prepared a couple of hours ahead of the party. The corn and cucumber give this fresh salad a lot of bite. Mint and other garden herbs give it a fresh and aromatic flavour.
The quantities mentioned in this CTC salad recipe should be sufficient to create a barbecue side dish for 6 to 8 persons.
Ingredients
For this salad recipe we use the following salad ingredients:
| 1 |
| 1/2 pound |
| 10 dry ounces |
| 1/2 cup
|
| 1 |
| 1 |
| cucumber, diced |
| tomato, diced |
| crispy corn (medium size can, drained) |
| mint leaves, prefereably the sturdier ("Turkish"?) kind, shredded |
| onion, finely chopped |
| red chile, chopped |
Standard Salad Dressing
This is our standard dressing that we use for just about all salads:
| 5 tablespoons |
| 2 tablespoons |
| 1 teaspoon |
| 1/4 teaspoon |
| olive oil (prefereably a fruity Extra Virgine) |
| vinegar |
| black peppercorns, ground medium coarse |
| seasalt, no iodine |
Herbs
For this corn tomato cucumber salad, Juancho adds a combination of herbs to reinforce the above Standard Salad Dressing. These herbs are picked fresh in Juancho's little Herb Garden. Through the year quantities may vary depending on season and actual availability in the garden.
If there's any herb on the list that you can't get, don't worry. This kind of salad recipe is begging for improvisation.
Immediately after chopping, the herbs are stirred into the mix of olive oil and vinegar, so you will achieve a maximum transfer of aroma and flavour into the dressing.
These are the herbs I used for the salad in the picture:
| 2 tablespoons |
| 1 tablespoon |
| 1 tablespoon |
| 5 cloves |
| rosemary, finely chopped |
| tarragon, finely chopped |
| sage, chopped |
| garlic, finely chopped |
Preparation
- |
Open can of corn, allow to drain. |
- |
Make the dressing with the fresh herbs. Mix thoroughly (shake vigorously if possible) and set aside to allow the aromas of the herbs to be absorbed by the dressing. |
- |
Wash the cucumber, cut in quarters lengthwise, cut out the seedy parts, cut the four strips lengthwise again to obtain eight strips, cut strips into dice. |
- |
Wash the tomatoes, cut in quarters, cut out seedy parts, and cut quarters into dice. |
- |
Wash mint leaves while on the stem and set apart. Mint is quite vulnerable, therefore you do not want to rip and cut the leaves until just before serving. |
- |
Chop the onion as fine as possible. |
- |
Wash chile pepper, remove seeds, chop to pieces. |
- |
Put all vegetables in a large salad bowl and mix well. |
Above activities can be done well before serving.
Right before serving:
- |
Rip the mint leaves from the stems, chop, and add to salad. |
- |
Stir dressing one last time, add to salad, and mix salad to spread dressing evenly. |
Attack!
The PitMaster Suggests
This cucumber tomato corn salad goes very well with any kind of barbecue meat.
For example:
Singapore Spareribs
The Singapore Spare Ribs recipe that we use here at Blue Smoke BBQ is our own interpretation of the flavours and aromas of the Malay and Chinese streets of Singapore.
Hot Smoked Guinea Fowl
With this Guinea fowl recipe you will discover that you can barbecue or grill Guinea fowl just as easily as the ordinary chicken. Compared to chicken, Guinea fowl tastes more like game.
Hot Smoked Cube Roll / Ribeye Roast
To make Roast Beef in your kettle grill is really quite easy. The combination of indirect grilling and hot smoking enables you to slow roast this whole Ribeye (or Cube Roll) to perfection without charring the outside.
