Chicago Farmers Market Recipes
Spicy Summer Corn Salad
By Xiaoyu Lu, Le Cordon Bleu College of Culinary Arts Chicago
1 ear of corn, kernels sliced off
½ Jalapeno Pepper, seeded and diced
½ Red Pepper, diced
½ Yellow Pepper, diced
Blackberries, 1 carton
2 T Fresh Lavender, chopped
Salt (to taste)
Pepper (to taste)
1. To make the vinaigrette, combine equal parts juice from apricot and juice from blackberries and EVOO. Season with salt and pepper to taste.
2. Drizzle vinaigrette over salad and mix together for even coating.