Can’t Wait for Summer Salad

by Meri Lippard

On a cold and dreary May day, Sauchuk Farmstand in Plympton, MA seemed like the place to get my fix of summer eating. The quintessential summer food in New England is corn, but tomatoes are the close runner up. All the produce used in my salad recipe is from Sauchuk Farm, even the eggs and the Apple Cider Vinegar, which they make themselves. Although not grown in Massachusetts, the tomatoes were ripe and chin-dripping good. The ‘cukes, particularly the pickling ones add the perfect crunch to any salad. The contrasting flavors of the sweet raw corn with the bright acidity of the house made vinegar add depth to this simply made summer salad. The rich and velvety texture of the farm fresh eggs combined with the hot versus cold of the salad really elevates this dish and makes any dreary day feel that much better.

Can’t Wait for Summer Salad

  • 4-5 leaves of bibb lettuce, torn in bite-size pieces
  • 1 small tomato, sliced ½-inch
  • 1 small pickling cucumber, in ½-inch slices
  • kernels from ½ ear sweet corn
  • 1 tablespoon finely minced Vidalia onion
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Sauchuk’s Apple Cider Vinegar
  • 1 tablespoon honey
  • 2 tsp brown mustard
  • 2 farm-fresh eggs
  • 1 cup water
  • salt and pepper to taste

1. Assemble the salad, laying the lettuce on a large plate, then the cucumber and tomato slices on top; distribute the corn on top of the salad.

2. Whisk together oil, vinegar, honey, and mustard in a small mixing bowl with a whisk; stir in onion. Taste and adjust seasonings; if the vinaigrette is too tangy for your taste buds, just add a small amount of honey to the dressing and mix well.

3. Poach the eggs. Heat one cup of water in a small sauté pan over medium heat. When the water comes to a simmer, crack the eggs into the pan and wait until the egg white is completely cooked, which takes only a few minutes. With a slotted spoon, take the eggs carefully out of the pan (one at a time), without breaking the yolks. Blot the egg with a towel. Serve immediately on top of the salad with the vinaigrette and salt and pepper to taste.

Serves 1


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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