As much as I love cooking, sometimes I like not cooking just as much.
This salad was inspired by SusanV, who, probably a year ago, posted about eating corn on the cob by rubbing it with lime and sprinkling with salt.
Spicy Corn Salad:
2 ears of corn
1/4 lime, juiced
1 teaspoon fresh dill
1/8 teaspoon (or to taste) chili flakes
Couples of shakes of salt to taste
Cut the kernels off the cob, mix with the spices and serve cold with a side of lime and dill.
I was going with raw lasagna, inspired by Nutshell, but I was missing a few ingredients so this is:
Tomatoes and Garlic Cream:
1 heirloom tomato cut into thirds
3 sprigs oregano
3 Tablespoons olive oil
1 clove of garlic
1/2 cup soaked cashews
1/4 cup water or oil
Chives to garnish
Salt and pepper to taste
Mix the cream sauce first by pureeing the soaked cashews and 1/2 the clove of garlic, add enough water or olive oil to make it a smooth, creamy consistency.
Make an oregano pesto with the oregano, olive oil, garlic and salt and pepper
Layer: 1/3 tomato, 1/2 of the cream sauce, 1/3 tomato, oregano pesto, 1/3 tomato, remaining cream sauce. Garnish with chives and cracked pepper.