There is a special fruit salad in the new Food52 Genius Recipes Cookbook. A single chalice salad that ran the glove, hitting everyone else, for a slice of light in the book. What does he say? There is no lack of inspiration for salad salad out there, and I knew this should be quite special to make the cut.
The whole prerequisite associated with the genius recipe series underscores recipes that are not just great – it should be more than that. They need to change, or surprise, or change the way you think about a recipe – or cooking in general. Kristen Miglore chose 100 recipes for the book and This was the fruit salad – especially! The details! It's from Northern Spy Food Co. The chopped corn is sprinkled with olive oil and fresh lemon juice and with white almonds, roasted squash (or this time around, asparagus), strong pieces of good cheddar cheese and finely chopped Pecorino shavings. I did it with the last fine squash in my arsenal, and for the second time with roasted asparagus. It is salad squid good spots. It means that there you can enjoy a fork full of latte kale, and together comes an exclamation mark of the cheddar, or all-caps CRUNCH of the almond. It's very nice, and on my palette is the simplicity with great clarity that makes this version stand out.
If you give it, I will encourage deliberate slicing and shredding. Thinking, deliberate preparation is one of the things that takes this salad from good to great. You want the corn to go and cut into ribbons not too thick, nor too thin. The good cheddar is dynamic, so you want the worn ones that work like good extensions on the fork – too big it is overwhelming, but you also do not want to go very small. The book has a beautiful photo that accompanies every recipe by James Ransom, and is indicative and tempting. That is, you can see the desired result and you can get messages not only from recipes but also from graphics.
You can prepare this one day or two ahead of time. I can wait until you are relatively close to the food to throw away with lemon juice and olive oil, but beyond that it is incredibly simple. And I suggest that you make a double recipe while you are in it. The scraps were brilliant, withered for a flash in a hot pan and then thrown with fresh pasta for a quick dinner of a meal.