There are certain food combinations that strike one as just so naturally compatible, you couldn’t imagine them any other way. Consider the seminal chocolate and peanut butter, for instance: could there be a happier marriage of sweet, salty, creamy, smooth, and enticing? Or what about vodka and orange juice, or pancakes and maple syrup, or french fries and gravy, or macaroni and cheese, or apple and cinnamon or–I could go on. On the other hand, it’s always gratifying to discover alternate matches that may seem bizarre at first glance, yet actually work once you give them a try (funny, why did the HH suddenly come to mind?)
When I was an undergraduate at the University of Windsor, my wacky room mate had a friend who ate her pizza with peanut butter where the tomato sauce should have been. She swore it tasted great (I declined to sample a slice). During my childhood in Montreal, my friend Gemini II used to eat liver sandwiches with cream cheese (again, I believe I passed on that one). The well-known duo of french fries and mayo always struck me as odd until I was served sweet potato fries with mayo at one of my favorite vegan restaurants (which, of course, prompted me to head straight home and prepare spicy sweet potato fries with avocado mayonnaise, and now I’m hooked). I’m sure you’ve got your own personal favorite fixings that, any disparaging comments aside, you adore nonetheless (and please feel free to ‘fess up in the comments section!).
Well, as some of you may recall, the HH and I have just a smidge of surplus mint around here this summer. Yes, indeed, I’d venture to say that my garden is in mint condition! I’ve been concocting as many beverages, appetizers, dips, entrées or desserts containing the stuff as my little hands can muster, and even thought I was doing pretty well until the other day when I stepped round the corner of our house and saw that those darned wanton herbs had been propagating over night–it appeared as if I’d used nary a leaf!
And so, by dint of mint, I was forced to come up with yet another recipe showcasing the stuff. Which actually worked out perfectly, since Holler and Lisa’s No Croutons Required event this month requests a salad focusing on a favorite herb. Well, if by “favorite,” they meant “so much that I could rip bagfuls from the yard and still have enough left to freshen the breath of the entire town of Gilroy, CA on July 25, 26 & 27th in the month of July”; or “so much that I will have to start using it as packing filler when I mail trunks of fine china or glassware across the Atlantic” or “so much that even the thought of mint makes me feel a bit queasy, which, as it turns out, is actually okay, since mint helps to aid in proper digestion” or “so much that I will have to cook at least one dish with mint in it every single day for the forthcoming 11 months, until it sprouts up again next summer, just to use it up”–well, if that’s what they meant by “favorite herb,” then yes, mint is indeed my favorite, and definitely deserves to be featured in my submission to the event.
I do enjoy a good fresh peach, but when I saw three of the fuzzy spheres nestled in our organic produce box a couple of weeks ago, I almost despaired. A properly ripened peach is a wonderful thing, but there seems to be a terribly small window of maturity wherein peaches are at their apex of flavor and texture–firm, juicy and sweet-tart–before they quickly decline into dry, powdery mush. If not eaten precisely on the right day (sometimes the right hour), the peach becomes unappetizing at best, perhaps suitable for a sauce or baked good; at worst, it’s both tasteless and unpleasant, and destined for the compost bin.
Given the capricious nature of the downy stone fruits, I decided a salad would be the perfect context in which to combine it with other ingredients that could overshadow their potentially less-than-stellar consistency. Mint was a given, of course, and for some reason, I felt that cucumbers would also suit the flavor palette. The final addition was sweet corn kernels–partly because they just called, “pick me!” and partly because I thought the color would work well with all the other summer hues, which always elicit a desire in me for fresh fruits and veggies.
In the end, we both adored this random combination of ingredients and have now consumed it four times in the last 2 weeks. The peaches are tart and luscious (and even the sub-par slices soak up the dressing and seem more juicy); the cucumber is cold, watery and mild; the corn is crisp and sweet; and the mint is pungent and peppery, all culminating in a perfect pastiche of color, flavor and texture.
It’s true, peaches, corn and mint may not have been born for each other; but their arranged marriage in this dish makes for one very harmonious union.
Minted Peach and Corn Salad
This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal. It’s best eaten right away, but will keep for a day in the refrigerator.
For the dressing:
3 Tbsp (45 ml.) rice wine vinegar (for ACD, use apple cider vinegar)
3 Tbsp (45 ml) extra virgin olive oil, preferably organic
juice of 1/2 large lime
1/4 tsp (1 ml) sea salt, if desired
1/3 cup (80 ml) chopped fresh mint leaves
For the salad:
1.5 cups (375 ml) corn kernels, fresh (steam lightly if desired) or frozen (defrost but don’t cook)
1 medium cucumber, peeled, seeded, cut in quarters lengthwise and sliced
3 large, ripe peaches, washed, pitted and cut into slices
1/3 cup (80 ml) raw organic cashews, lightly toasted
In the bottom of a large salad bowl, combine all the dressing ingredients and whisk together. Add the remaining ingredients, toss well, and serve.
Suitable for: ACD Stage 2 and beyond; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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