Recipe from the Resort: Sweet Corn & Nectarine Salad
Nothing, but nothing, tastes better on a hot summer day than a salad fresh from the garden. One of the best of the season is a Sweet Corn and Nectarine Salad, the creation of the Konditorei Chef Derek Gallegos. As part of the Recipe from the Resort series, Chef Gallegos, who enjoys a wide local following, shares his recipe with The Valley Sun. You will see how easy it is to enjoy this refreshing salad, packed with flavor, at home.
In mid-June, Chef Gallegos was in the midst of transitioning the Konditeroi’s menu from heavier winter and spring fare to one in step with soaring temperatures. A large part of this process is, wherever possible, incorporating farm-to-table ingredients into each dish. Look for an assortment of constantly changing fresh vegetables, brought to the kitchen at the peak of their readiness, fruit and lighter fare that is true to the Resort’s Austrian heritage, but with a modern, healthy spin.
Though there are four parts to this salad: the salad itself, the preserved lemons for the lemon vinaigrette and the grilled and pickled sweet onions, don’t let the number of ingredients deter you. Make a big batch of preserved lemons and keep them for up to three months in the refrigerator. Similarly, the onions can be made well ahead of time (Chef Gallegos said they taste pretty good on a burger, too!) With the preserving and pickling out of the way, building this salad is a quick and easy process of chopping and whisking.
Sweet Corn & Nectarine Salad
Active prep time: 15 minutes
Additional information: Preserved lemons for the vinaigrette should be made at least two days ahead of time
1 large ear fresh sweet corn, corn cut off the cob
1 ripe nectarine, pitted and cut into ½ inch cubes
½ cup grilled & pickled sweet yellow onions
¼ lb Wood River Organics local mesclun salad mix
¼ cup preserved lemon vinaigrette
1 tsp. fresh chopped thyme
2 oz. Cypress Grove Creamery “Midnight Moon” goats milk Gouda
Toss above ingredients together in a large mixing bowl, divide onto two chilled plates, shave cheese over salads using a Japanese mandolin.
Preserved Lemons (for the vinaigrette)
6 lemons, washed
1 cup kosher salt
1 cup sugar
1 bunch fresh thyme
Mix together salt and sugar. Slice ½” off ends of lemons and discard, slice lemons ¼” thick. Alternate layers of lemon slices, the sugar/salt mixture and fresh thyme in a plastic or stainless steel container. Cover and let sit in refrigerator for a least two days. Lemons will keep in refrigerator for three months.
Preserved Lemon Vinaigrette
6 slices preserved lemon (rinsed well and seeded)
¼ cup champagne vinegar
½ cup lemon juice
1 Tbsp. honey
1 Tbsp. minced shallot
½ tsp. pepper
2 dashes Tabasco
1 tsp. salt
Blend above ingredients together well in a Vitamix or similar blender, then add slowly on medium speed:
1 cup extra virgin olive oil
1 cup canola oil
Grilled & Pickled Sweet Onions
2 large sweet yellow onions
1 cup rice vinegar
1 cup champagne vinegar
2 cups water
1 cup sugar
2 tsp. salt
Peel onions and slice ½” thick. Rub with a little olive oil and season with 1 tsp. salt. Grill until lightly charred on both sides and soft, place in a non-reactive container. Bring remaining ingredients to a boil and pour over grilled onions, let sit in fridge overnight. Will keep in the refrigerator for one month.
If you prefer to spend lunchtime on the beautiful Konditorei patio in the Sun Valley Village, Chef Gallegos would be more than happy to do the pitting, slicing and pickling for you. The Konditorei is open for breakfast and lunch seven days a week, as well as afternoon coffee accompanied by the most extensive, decadent Old World pastries imaginable. Go ahead and indulge — the Sweet Corn & Nectarine salad is really healthy!