April 22, 2020

Warm Lettuce & Corn Salad with Zaatar

Yield 2 servings

2 & 1/2 cups thinly shredded iceberg lettuce
8 large black olives from the can, drained and chopped
2 tablespoons thinly sliced red onion
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon vegetable oil
1 large ear of sweet corn, shucked
Salt and ground black pepper

Zaatar mix (Recipe from Feasting at Home)
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon toasted  sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional

For the deep flavor, toast sesame seeds and dried thyme first.
Mix all the ingredients together in a small bowl. Store in an airtight container.

In a big mixing bowl, add lettuce, black olives, and red onion. Sprinkle with zaatar and pour lemon juice, olive oil. Using 2 forks, gently toss together.

Heat 1/2 teaspoon vegetable oil on medium-high heat.

To cut off the kernels, rest the ear firmly in a bowl or on a board and cut from stem to tip. Don’t cut the cob itself or you’ll pick up tough, woody bits.

Lower the heat to medium and add corn kernels, sprinkle with salt and black pepper. Saute for 3-4 minutes stirring occasionally. Remove from the heat, give 1-2 minutes to cool and place over the salad. Using 2 forks, mix salad again.

Serve immediately.

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