You’re likely sick of hearing how to use up this summer’s tomatoes. I’m sorry to go on and on, but tomato recipes are not only perfectly fitting considering what gardens and farmers’ markets are bursting with but around here they are basically a necessity! Rob went wild with his tomato growing and let’s just say that the yield has been impressive. The way I see it, winter is terrible for tomatoes, even hot house ones aren’t the same as the virtuous, pure flavoured ones of summer. By the time winter rolls around we will be either sick of tomatoes or we’ll be cracking open the jars of bruschetta, passata, cherry toms packed in olive oil, and ketchup that were borne of the necessity to deal with a wicked backyard crop.
I’m calling this Succotash Salad because it’s not a true succotash, and although anything can be a salad, this doesn’t really look like what you’re thinking about. Peas and corn take me back to plain side dishes for roast dinners, often with teensy cubes of carrot too – a veggie confetti to round out the meal. The truth is, shelling peas is a pain in the neck so do as I did, and opt for frozen – just let them thaw out, no need to cook them. Sheer some fresh corn off the cob and toss it in a warm pan until it’s starchy rawness is quieted, add the green tops of some scallions, lots of pretty cherry tomato halves and toss! It’s a festive, quick dish that makes me smile. I want this beside a burger, or spilling into my mashed potatoes – in fact I will take this winning combination any way I can get it.
Oh, but wait!
We haven’t even dressed it yet!
You’ll love this dressing.
And that’s a promise.
It would be hard not to, considering what is in it and how it takes this simple 4 ingredient succotash salad to a whole new level. If you find you have more than you need, keep it in a jar in the fridge and give it a good shake before using it again in the next week or so.
It’s a good all-purpose, go-to dressing for dribbling onto salads, and I haven’t tried yet, but I think it would really jazz up steamed vegetables nicely too. Using the whole lemon means that it is puckery tart, with a bit of a bitter bite from the rind – but don’t worry, all that gets softened and rounded out with the mellow, savory anchovies and olive oil.
The proportions of vegetables, and even which vegetables you use are up to you. It seems, from brief research that corn and broad beans usually define succotash, but more often than not, I’m seeing that only the corn really counts. Whatever you want to call it, make it, share it, enjoy it.
Whole Lemon Vinaigrette
1 lemon, cut into small pieces
½ C olive oil
½ tsp anchovy paste
3 Tbsp warm water (more if needed, depends on the juiciness of the lemon)
1 clove of garlic
2 scallions, white parts only, chopped finely
2 cherry tomatoes or ½ a medium tomato, chopped finely
Combine all ingredients in a blender and blitz until smooth and creamy. Season with salt and pepper to taste.