Cantaloupe and Green Tomato Salad

This sweet and tart salad stands as a refreshing side dish or can be used as a salsa with your favorite grilled meats.

1 small ear of corn

1 small green tomato, about 4-6 ounces, diced small (about 1⁄2 cup)

3-4 ounces jicama, peeled and diced

small (about 1⁄2 cup)

8 ounces cantaloupe, ripe but still fairly firm, diced small (about 3⁄4 cup)

1 1⁄2 tablespoons preserved lemon, or

to taste

1 tablespoon chives, chopped fine 1 tablespoons extra-virgin olive oil Kosher salt and freshly ground

pepper to taste

1 dash of smoked paprika or chipotle

chile powder, to taste (optional) Small inside leaves of butter lettuce,

rinsed and dried

Squeeze of lemon juice, to taste 1 teaspoon chopped tarragon, to

garnish

Instructions: Remove husks and silks from the corn. Loosely wrap the corn in parchment or slightly dampened paper towels and microwave on high for 2 minutes; set aside to cool. Meanwhile, combine the tomato, jicama and cantaloupe in a medium-size bowl.

When the corn is cool enough to handle, cut the kernels off the cob. Remove any remaining silks and separate the kernels; add to the bowl along with the preserved lemon, chives and olive oil. Season to taste with salt, pepper and smoked paprika or chipotle chile powder, if using.

Form a small butter lettuce leaf into a small “cup.” Spoon the salad into the lettuce cups, brighten with a light squeeze of lemon juice, if needed, and garnish with tarragon. Alternatively, serve the salad as a salsa along with grilled meat such as pork chops.

Makes 2 servings as salad or 4 servings as salsa

From sfgate.com