Salads. Sometimes they work and sometimes they do not

I am a fan of the salad.  There is a creativity I love about a salad.  A combination of flavors that sometimes work and sometimes they do not.

I made two salads this weekend.  One worked the other one didn’t.

I saw this salad in Bon Appetit that came from Ottolenghi, one of my favorite spots in London.  I also own all their cookbooks.  It just looked delicious although I had a hunch it wasn’t going to be as good as it looked.  That probably goes under you have a gut you should use it but I did not.  It happens.

dukesFried eggplants (should have used more), green tomatoes (should have used green heirlooms instead), sliced cucumbers, cilantro oil (homemade) and lemon infused Greek yogurt.  Meh.

cornThe one that worked and it seems any combination of this always works was the corn tomato salad.  Grilled corn taken off the ear, sun gold cherry tomatoes split in two, tons of fresh chopped basil, a light splash of balsamic vinegar and olive oil mixed together.  On the plate I took fresh whipped ricotta and mixed it with honey and salt.  I took a spatula and pulled it across the plate and then poured the salad on top.  Took some fresh figs, sliced them up and put them around the edge.  This salad says “summer”.