Corn and Radish Crunch Salad

Written By Melissa Guzowski

I always ask my friends what their ‘go-to’ salad is. Everyone has the salad they make with all their hand chosen favorite ingredients, and it’s different in every home. I love getting a vision into someone else’s kitchen, learning their favorite recipes to lean on and expanding my own horizons. This is my go-to everyday salad, my favorite crunchy salad that I could eat everyday and never get sick of. This salad just hits home for me. I love a lot of crunch in my salad. I always need radishes and chives. I also make this dressing way too often, but it has all my favorite things: mustard, lemon, red wine vinegar. Flavor explosion. The main thing that varies is whether I have the effort to blend the anchovies into the vinaigrette or if I just chop the anchovies fine and mix them into the salad. More often than none I chop and mix, and I’ve come to prefer it that way, so that is how I’ve listed it on the ingredient car. If you’re less lazy than me and feel like breaking out the blender and washing it, feel free to blend the anchovy fillets into the dressing for a more even dispersal!

This salad is packed with crunchy oniony savory refreshing goodness. It is a refreshing crisp and crunchy summer salad. The corn and radish gives a watery refreshing crunch while the croutons, fried onions and sunflower seeds give a hard savory crunch packed with salty, oniony & umami flavor. I use whatever lettuce I have in the house at the time to make this salad, but my preference is mixed greens combined with romaine. Depending on the day and what I’m in the mood for I will use either parmesan cheese or blue cheese. Blue cheese packs more of a punch and adds a creamy constituency, but it is certainly not for everyone. The decision is yours, both are a fantastic addition. As for my anchovies, if I have anchovies from the always wonderful Fishwife Tinned Seafood Co., those are always my personal favorite!