Saffron Scented Summer Salad with Feta and Olive Oil Serves 6-8
Last summer, when corn, green beans and cherry tomatoes were in full flavor, I put together this colorful, flavorful salad. A bit of saffron is used to add a bright yellow color and a distinct flavor – a little nutty, a little earthy – totally unique. Saffron, the stigma of the saffron crocus, is the most expensive spice in the world. Each stigma is hand picked from the flower and each flower produces three stigmas. I encourage you to splurge and include the saffron, but even if you don’t have access to the saffron, this salad will make a great alternative to traditional potato salad or cole slaw.
4 ears of corn, cut the kernels off the cob
2 Tablespoons butter
1 teaspoon saffron threads, crumbled
1 pound baby green beans
2 cups Santa Sweet Cherry Tomatoes, halved
˝ large red onion, diced
8 ounces Feta, crumbled
2 Tablespoons very good quality Extra Virgin Olive Oil
Salt and Pepper to taste
1. Heat a large skillet over medium high heat. Add the butter to melt.
2. Add the corn and saffron and sauté for 5 minutes
3. Meanwhile, heat a medium pot of water to a boil and add 1 teaspoon salt.
4. Add the green beans and blanch for 1-2 minutes. Use the spider strainer to put the beans into a bowl of ice water to stop the cooking and chill the beans.
5. Combine all of the ingredients and season to taste with salt and pepper.