joshua mcfadden's corn and tomato salad with torn croutons — THE BUTTER LAB

Name: joshua mcfadden's corn and tomato salad with torn croutons — THE BUTTER LAB
Ingredients: 2 large, thick slices country loaf (about 2 cups or 4 ounces); 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 3-4 scallions; 3 ears sweet corn, shucked; 1 pound tomatoes (all shapes and colors); 1/4 cup red wine vinegar; Kosher salt and freshly ground black pepper; 1/2 cup pistachios, toasted and roughly chopped; 1/2 cup freshly grated Pecorino Romano cheese; 1 handful basil leaves; 1 handful mint leaves; 1/3 cup extra virgin olive oil

10 steps

No cookbook has influenced the way I cook with vegetables more than Joshua McFadden's Six Seasons . Ever since it came out a year ago, it's been what I talk about when I talk about food. If I make you dinner, I make you something from this book. If I gift you a cookbook, I gift you this

Updated at: Thu, 17 Aug 2023 12:11:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories552.7 kcal (28%)

Total Fat39.5 g (56%)

Carbs41.6 g (16%)

Sugars12.9 g (14%)

Protein14.8 g (30%)

Sodium474.9 mg (24%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Torn croutons

2 slicescountry loaf

2 tablespoonsextra virgin olive oil

kosher salt

freshly ground black pepper

Corn and tomato salad

3scallions

3 earssweet corn

shucked

1 poundtomatoes

all shapes and colors

¼ cupred wine vinegar

kosher salt

freshly ground black pepper

½ cuppistachios

toasted and roughly chopped

½ cuppecorino romano cheese

freshly grated

1 handfulbasil leaves

1 handfulmint leaves

⅓ cupextra virgin olive oil

Instructions

Step 1

MAKE THE TORN CROUTONS:

Step 2

Heat the oven to 400°F.

Step 3

Tear the bread, crust and all, into bite-size pieces. Toss with olive oil and season lightly with salt and pepper.

Step 4

Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4-5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don't let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of the bread you're using, but will most likely be 10 to 20 minutes.

Step 5

Slide croutons onto paper towels to absorb any extra oil and season again lightly with salt and pepper. If making ahead, store croutons in an airtight container.

Step 6

MAKE AND ASSEMBLE THE SALAD:

Step 7

Prepare the scallions: Trim 1/2-inch off the green top of the scallions and the hairy root at the other end. Cut crosswise on a very sharp angle into thin slices. Soak the slices in ice water for 20 minutes while you prepare the rest of the salad.

Step 8

Cut the kernels from the corn: The best way to do this is to place a small bowl face-down into a larger bowl. Hold the corn by the stem and stabilize the tip onto the small bowl. From stem to tip, use a knife to vertically cut the kernels off the cob; they should land in the large bowl (instead of scattering all over your kitchen). Scrape the milk from the cob and add it to the kernels. Remove the small bowl.

Step 9

Core the tomatoes and cut them into chunks or wedges. Drain the scallions and pat them dry. Combine tomatoes, scallions, and corn and toss them with vinegar. Season generously with salt and pepper. Taste and adjust the seasoning so the salad is bright.

Step 10

Add the croutons, pistachios, pecorino, basil, and mint and toss again. Taste and adjust the salt and pepper. Add olive oil and toss again. Taste and adjust. Serve lightly chilled or at a little cooler than room temperature.

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