Sweet Corn and Blackberry Salad with Basil Vinaigrette

This hardly needs a recipe, other than the directive: throw yummy things in a bowl. This does check all the summer salad boxes though: something fruity, something crunchy, homemade dressing (the only kind), ubiquitous pickled shallot.

Sweet Corn and Blackberry Salad with Basil Vinaigrette

For the dressing

  • 3 tbsp white balsamic vinegar
  • 1 tsp maple syrup
  • 2 tsp finely chopped basil
  • salt and pepper
  • 1 medium shallot
  • 1/4 cup olive oil

In a small bowl, combine vinegar, maple syrup, basil, salt and pepper. Thinly slice shallot and stir into vinegar mixture and allow to pickle for half an hour minimum, ideally more. Right before serving, add olive oil in a stream while stirring.

For the salad

  • 2 ears sweet corn
  • Several handfuls baby greens
  • 1 pint blackberries
  • dressing (above)
  • sliced almonds

Boil corn in salted water for 2 minutes (turning), drain, cool, and cut off the cob. Toss together with greens and blackberries, and lightly dress with the liquid from the dressing. Spoon shallots on top and sprinkle with almonds.