Sonoma succotash salad

Champagne vinaigrette ingredients

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1/2 cup (4 fl oz/125 ml) grapeseed oil
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Salt and ground pepper

Salad ingredients

6 ears sweet corn
3-4 tablespoons melted unsalted butter
Salt and ground pepper
11⁄2 lb (750 g) fresh fava beans in their pods
1 can (15 oz/470 g) each, drained and rinsed chickpeas (garbanzo beans) and lima beans
3 vine-ripened tomatoes, seeded and diced
10-12 teardrop heirloom tomatoes, halved lengthwise
2 tablespoons each, chopped fresh basil, chervil, flat-leaf (Italian) parsley, and tarragon
1⁄2 cup (2 oz/60 g) red onion, thinly sliced
1 head butter (Boston) lettuce, torn into large, cup-shaped pieces

Preparation

Shuck the corn; discard the husks and silk. Soak the corn in ice water to cover for 10 minutes. Drain the corn and pat dry with paper towels. Brush the corn with some of the melted butter and season with salt and pepper.

Bring a pot three-fourths full of salted water to a boil. Have ready a bowl full of ice water. Shuck the fava beans from their outer pods. Boil the favas until their skins loosen, 1-2 minutes. Drain. Plunge the favas into the ice bath and drain again. When cool enough to handle, pinch one end of the favas to squeeze them from their tough outer skins; discard the skins.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.

Grill the corn directly over medium-high heat, turning often and basting with the butter, until lightly charred and caramelized on all sides, about 20 minutes.

Transfer the corn to a cutting board and let cool just until it can be handled. Working with one ear at a time, stand the corn, stem end down, on the board and cut the kernels away from the cob in a downward motion.

In a large bowl, combine the corn kernels, favas, chickpeas, lima beans, vine-ripened and teardrop tomatoes, basil, chervil, parsley, tarragon, and onion. Drizzle with 1⁄4 cup (2 fl oz/60 ml) of the champagne vinaigrette and toss gently to coat. Taste and adjust the seasoning with salt and pepper.

Arrange the lettuce leaves into a bed on a serving platter or individual salad plates. Spoon the succotash on top of the lettuce and serve with the remaining vinaigrette on the side.

Makes 6-8 servings