BEET AND CORN SALAD
Note: Serve this as a main dish or, if you're in need of a hunk of protein, add meat to the dinner plate. From "One Big Table," by Molly O'Neill.
• 3 medium beets, scrubbed and trimmed
• 1 tbsp. kosher salt
• 4 ears corn, husks and silks removed
• 11/2 c. chopped red cabbage
• 1/4 c. chopped fresh dill or cilantro
• 1 medium red onion, minced
• 2 tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 6 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
Fill a large bowl with ice and water to make an ice bath. In a medium saucepan, bring the beets and 2 quarts water to a simmer until tender, 40 minutes to 1 hour. Using tongs, transfer the beets to the ice bath. When cool enough to handle, peel under running water and cut into medium dice. Transfer to a large bowl.
In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Cook corn for 2 minutes. Using tongs, transfer corn to ice bath and let cool, then drain well. Cut kernels from cobs and transfer to bowl with the beets, discarding the cobs. Add cabbage, dill or cilantro and onion. Toss lightly.
To make dressing: Whisk together the vinegar and mustard in a small bowl. Keep whisking while slowly drizzling in olive oil. Whisk until combined. Season with salt and pepper to taste.
Add dressing to salad, toss, cover and refrigerate for at least a couple hours before serving.