Episode Synopsis "Sunflower Fields 8-7-17"

Summer Corn Salad-6 ears of corn1 large shallot, minced1/3 cup fresh lemon juicev. scant 1/2 teaspoon fine grain sea salt2 tablespoons brown sugar3 tablespoons Hudson Valley cold-pressed sunflower oil3/4 cup toasted sunflower seeds1 teaspoon oreganoShuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

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