Summer Succotash Salad + Paprika Aioli

This recipe was prepared by Clyde Common chef Roberto Almodovar on Aug 5 as part of our Chef in the Market series. These cooking demonstrations conducted by Portland’s top chefs and PFM vendors celebrate height-of-the-season market ingredients as they educate and inspire home cooks. Market-goers can watch these pros turn the market’s seasonal produce into simple, delectable dishes (and taste them) at 10:00 am on the center stage at the Portland State University Market, Saturdays June through September.

Download recipe here

Summer Succotash Salad

Ingredients

• 4 ears corn, shucked
• 2 tablespoons extra-virgin olive oil
• 1 cup diced Spanish onion
• 1 cup peppers ( green bell pepper, anaheim, sweet peppers)
• 1 clove garlic, minced
• 2 cups fresh summer beans
• 2 cups halved cherry tomatoes
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh basil
• 1 tablespoon fresh cilantro

Method

1. Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
2. Heat the oil in a large saute pan over medium heat. Add the onion, peppers and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the beans cook until tender, about 5 minutes. Let cool.
3. In a salad bowl combine corn, onions, peppers, tomatoes and beans. Add lemon juice, basil and cilantro. add salt to taste

Paprika Aioli

Ingredients

• 1 large egg yolk
• 4 medium garlic cloves, finely grated
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 1/4 teaspoon paprika

Method

1. Whisk egg yolk, garlic, and salt in a medium bowl to combine.
2. Whisking constantly, add oil, drop by drop at first, then ⅛-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.)
3. Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned. Add paprika.