Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.
You have got to make this salad. Everyone that has tried it at my table, leaves with a recipe for making it at home and then repeats it incessantly. That’s how good it is. It will completely change the way you think about salads. Green, red, ivory and yellow. Smooth, juicy, firm and crunchy. Chunky all over and each chunk with a different flavor and texture that makes you want to keep on eating eat although you may be so full.
From Sheryl Crow: I love it when this is on the menu because it appeases any craving I might have for chocolate. And you would never have guessed that Chuck used avocado to thicken the mousse and that it would make it so delicious. Avocados are mild and sweet enough to blend seamlessly with the chocolate. This is super-healthful: no eggs, no cream, no white sugar in this mousse, and yet it's absolutely glorious.
Over the many years that I've cooked with shiso I've discovered it's the perfect counterpoint to fresh crabmeat.