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It’s summer. Which in San Francisco, means that it’s freezing cold, windy and generally miserable. But, we can at least pretend the sun is shining. This corn and tomato salad is an oldie (i’ve posted the recipe before – it’s a Sunset classic), but so good it’s worth repeating.
Bring on the sun!
Yes, yes, we all know the mis-quote from Mark Twain about San Francisco summers. That line might seem charming to non-residents in an “Oh, lovely, kooky, charming, San Francisco” way, but when you live here, it’s no laughing matter.
Every summer, without fail, the fog descends. Early mornings and early evenings are blanketed in a creeping gloom that renders everything damp, grey and singularly mysterious.
But, this doesn’t mean we can’t do a mean summer picnic. Even in the evening. And in the middle of the city. Here’s what we made on a recent jaunt to an open air screening of my favorite film, When Harry Met Sally, in Union Square. It was FREEZING, so we needed to keep warm, with sausages, fajitas and good red wine! Plus guac, because in San Francisco, you can’t really have a picnic without avocado:
Here’s what I’m craving:
Fresh white corn
Firm, slightly green tomatoes:
(Photo credit: er, me…)
Fresh basil, avocados and best of all…
Purple bell peppers. How could I not have known these things existed? Thanks to the farmers market at Fillmore:
(Photo credit: Molly Watson)
Combined, most of these ingredients make the dish Rick and I have been living off for weeks now. Sunset Magazine’s stupendous Corn and Avocado Salad. Here’s a picture of it to make your mouth water:
(Photo credit: Annabelle Breakey, c/o Sunset Magazine)
Of course, for the aesthetes among us, the colors will also inspire. But for all of us, the taste will just really amaze. I will be quite beside myself when the season ends! Here’s the recipe. Dead easy and the dressing is beyond. I added the purple bell pepper after spotting and smelling them at the market. Smoky, a little sweet. Delicious!
