Refresh
    Late Summer Side Salad.

    This late Summer Salad is perfect for a side without pretention. It goes well with White Meat like Chicken or Pork. Its five Ingredients compliment each other in a simple way.

    Putting it all Together
    Late Summer Side Salad.
    Timing
    • Preptime: 10-15 minutes. Assemblage.
    • Cooktime: None.
    • Servings: 2 portions
    Ingredients

    2 Carrots.

    2 Sweet Bell Red Peppers.

    1 Frisée Lettuce Head.

    300g of Petit Pois/ Peas.

    2 Sweetcorn Cobs or 1 tin of 350g of Sweetcorn niblets.

    Cider Vinegar.

    Rapeseed Oil.

    Cracked Black Peppercorn.

    Sea Salt.

    Optional: one sliced Red Chilli.

    Steps

    This Side caters for two persons however it can easily be upgraded to satisfy more people.

    One aspect of it is that it does not involve any cooking whatsoever. This raw Side of thing makes this Salad perfect for a Summer Evening. It is great to accompany a Loin of Pork but also grilled Chicken Breasts.

    First you will need to clean the Frisée Lettuce and seperate it into leaves which will need to be dry before being put into a large Salad bowl. The other option is to individually prepare each plate rather than having a large bowl where everyone can help themselves to. The matter there relies upon presentation only. I would resume it to two words, choosing between decoration or conviviality.

    If the Frisée Leaves are too large shred them into smaller pieces. It is a manual job and doesn't involve any scissors.

    The next job will be to open and drain a tin of Sweetcorn. It is a helpful shortcut when you can't stand upon your feet for long. However this recipe can also be done with grilled Sweetcorn. Add the niblets to the Salad bowl.

    Prepare the Sweet Red Bell Peppers. Deseed them and chop them into small pieces. Then put the Red Pepper pieces into the Salad bowl.

    For the Peas, the best option is to go for fresh ones, the second is to defrost some. To take Peas out of a Pod is quite therapeutic I must admit. But that way more end up in my gob than in the Salad bowl. However I prefer it that way for nostalgic reasons.

    Grate the Carrots after peeling them. If you can in long pretty strands. 

    Prepare a Vinaigrette of your liking. For this Side Salad I do go for a Cider Vinegar and Rapeseed Oil one. 

    Then it is just about a toss everything together and a serving matter. 

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