We love to experiment with recipes, adding our own little touches to them.
There are two basic goals: to make them our own, and to make “adjustments” that produce a finished product with a specific wine-pairing partner in mind.
In the case of this dish, we wanted to kick off the salad season with some fresh flavors that would pair nicely with either Sauvignon Blanc or Verdelho. We tried it two ways: moments after preparing it, and the next day after it had spent the night in the refrigerator.
So which way did we prefer? My lovely bride preferred it on the day it was made, while I liked it better nicely chilled on day two — with a chilled glass of Sauvignon Blanc.
This recipe makes 6 servings, so there’s ample opportunity for you to do the same delicious experiment. Salad season is here, so it’s time to chop, chomp and sip.
CORN, AVOCADO AND MOZZARELLA SALAD
* 4 ears fresh corn on the cob, cleaned and washed
* 8 ounces fresh mozzarella, cut into bite-sized pieces
* ½ avocado, cut into bite-sized pieces
* 10 basil leaves, thinly sliced
* ¼ cup fresh lemon juice
* ¼ cup extra virgin olive oil
* 2 garlic cloves, minced
* ½ teaspoon kosher salt
* ½ teaspoon fresh black pepper
- Cut corn off the cob, and place into a medium mixing bowl.
- Add mozzarella and avocado. Sprinkle with basil, and set aside.
- In a pint-size canning jar, place lemon juice, olive oil, garlic, salt and pepper. Shake to combine.
- Pour dressing over salad, then toss to combine.