Another Composed Salad

After spending a month in Norway this summer (I just got back last week), I was struck by how frequently I saw a quintessential American ingredient: corn. Not on the cob, though. Kernels would appear in mixed salads, as would Asian-style baby corn ears.

I used some kernels from fresh corn the other day in a composed salad for dinner. I placed sliced avocado on a bed of lettuce (well, endive). Over that base I sprinkled the corn kernels, a little bit of chopped red onion and chopped mildly hot red pepper, dressing with a tiny bit of olive oil and juice from a freshly squeezed lime, finishing with couple twists of the pepper mill and two pinches of Maldon salt for crunch. Wonderful summer meal.