For those warm weather days when you want to limit your time at the stove, this big salad hits all the marks. It turns a gaggle of farm-fresh ingredients into a healthy, hefty entree. I was introduced to it during a trip to the Isle of Corsica, visiting my neighbor’s family with my own little girl in tow.

Faced with a horde of hungry mouths to feed, our host calmly whipped up her recipe for a classic vinaigrette and tossed together everything her fridge would yield, producing a rustic spread that we enjoyed sipping $3 wine from the local market that rivaled some of the best I’d tasted—so good I stocked up on a couple bottles along with a jug of the locally produced extra virgin olive oil for my trip back to the States.

Many thanks to my Corsican friend for sharing her recipe for both the salad and vinaigrette with me.

INGREDIENTS

Whisk a tripled recipe of Classic Vinaigrette in a large bowl

1 ear corn, shucked, cooked and carved from cob

1 medium potato, cooked and cut in bite size pieces

1 small shallot, minced

pecans or walnuts to taste, chopped

2 ounces sharp cheddar like Cabot, cut in 1/4 inch pieces

2 ounces pepper jack like Cabot, cut in 1/4 inch pieces

2 cups baby greens or arugula

2 cups romaine, chopped

3-4 fried chicken tenders, cut into bite size pieces

2-3 slices ham, chopped (optional)

Mountain Mama or other good quality tomatoes, chopped into bite size pieces

Kosher salt and freshly ground pepper to taste

PREPARATION

My method for cooking the corn and potato employs a steamer to get it done all in one easy step. Place the corn in the bottom of the pot and cover with water. Place the potato in the steamer section, cover and bring to a boil.

Reduce heat to medium, remove the corn in 7 minutes and season to taste. Test the potatoes for doneness; they usually need about 5 more minutes. Remove, season to taste and set aside to cool with corn.

Prep all the ingredients as described and organize your mis en place (everything in its place), ready to go.

Add lettuces to the vinaigrette/ bowl, salt and pepper, and toss lightly to coat. Add the shallots, potatoes, corn and toss. Next, gently incorporate the cheeses and walnuts, being sure to bring up vinaigrette from the bottom of the bowl. Finally add the chicken tenders, ham and tomatoes and toss thoroughly.

Enjoy with a baguette and a nice glass of wine!

Serves 2.