The Summer Chop

This salad is an easy and light starter or side dish. Although during the summer months when you are looking for a main dish that is a little lighter, you could easily add grilled chicken or salmon to make for a more filling and complete meal. 

Ingredients:
1 ear of yellow sweet corn
1/2 small red onion, diced
1/2 cucumber, diced
1/4 cup fresh grated Parmesan-Reggiano cheese
1 heart of Romaine lettuce


Directions:
1. Bring water to boil in large pot. Add corn and continue boiling until corn is easily pierced with a fork. Remove from water and let cool to room temperature on a dish.


2. Meanwhile, chop onion and cucumber. Set aside. 


3. Grate cheese and set aside.


4. Thoroughly clean lettuce and with a chef's knife chop into 1/2" strips. 


5. Cut corn off of the cob. Holding the corn vertically while resting bottom of the corn on the plate slowly cut downward with a serrated knife. 


6. Combine all ingredients in serving bowl. Dress with fresh cracked black pepper and dressing of choice. With this salad I prefer a good balsamic vinegar or Brianna's vinaigrette. 

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