Restrictions, schmrestrictions

Tonight I made dinner for a friend with both a gluten and lactose allergy. Thank god she is no longer vegetarian. Really, this isn't that limiting. I even made cookies for dessert (meringues) but they were less than photogenic so maybe I'll catch them on a repeat.

I barbecued sirloin medallions rubbed with rosemary, oregano, salt and pepper and olive oil.

The salad is awesome and often made. Even salad/vegetable haters love it. The dressing is key, if you're saving leftovers make sure to save dressing as well or plan to make more.

Chopped Salad (serves 8)

• 2 large orange or red bell peppers
• 2 ears fresh corn or 230g frozen kernels
• 1 tbsp olive oil
• kosher salt & ground pepper
• 2 large ripe tomatoes, cored, seeded, cut into small dice
• 1 small jicama (Mexican root vegetable, not a strong flavour but crunchy), peeled and cut into small dice
• 2 large firm-ripe avocados, peeled, pitted and cut into small dice
• 1 can black beans ~15 oz
• fresh cilantro, coarsely chopped

Vinaigrette

• Garlic, 1 small clove
• 1/4 tsp Kosher salt
• 45 ml lime juice
• 45 ml orange juice
• 1 shallot, finely chopped
• Spoonful of honey
• 4 ml cumin seed, toasted and finely ground
• 60 ml extra-virgin olive oil
• fresh ground pepper

1. Roasting peppers and corn (A): Position the rack in the centre of the oven and heat to 425˚. Line a heavy-duty rimmed baking sheet wil foil. Cut the peppers in half lengthwise and remove the stem, core, and ribs. Put the pepper halves on the sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn, and rub around to coat the peppers and kernels evenly. Sprinkle the corn with salt and pepper and roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned ina few spots, about 20 minutes (rotate the corn occasionally as it toasts). Let them rest until cool enough to handle. Cut the kernels from the cobs. You should have about 1 1/2 cups. Scrape away the charred pepper skin and cut the flesh into small dice.

1. Stove-top roasting the peppers and frozen corn niblets (B): The peppers can be roasted on a screen over a stove-top gas burner over a high flame: keep turning until most of the skin is blistered. Put in a deep bowl and cover with a lid or plate until cooled enough to handle. When the vegetables are done, let them rest until cool enough to handle.
You can start from frozen corn kernels, pan-roasting them on the stove top in a cast-iron or non-stick frying pan on high heat. Add a bit of oil to the hot pan, add the corn frozen or thawed, and salt and pepper. Stir from time to time until a fair portion of the kernels are slightly browned.
Scrape away the charred pepper skin and cut the flesh into small dice.

2. Make the vinaigrette: Mince and mash the garlic to a paste with the slat. In a medium bowl whisk the garlic paste with the lime and orange juices, shallot, honey and toasted cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.

3. Chop all the salad ingredients up to 4 hours ahead and store them in separate covered containers in the fridge. Make the vinaigrette ahead as well if you want.

4. Assemble the salad: Artfully arrange strips of the corn, tomatoes, peppers, jicama, avocado and black beans on a small platter or other wide shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the whole salad just before serving.

(obvi my dad's writing)

So yes, a lot of prep work, chopping practice, but basically simple, looks impressive, tastes awesome, great summer-y food.