I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Cut the potatoes in half and toss them with the chopped rosemary, olive oil, salt and pepper. Roast at 425 degrees until tender.
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Remove the stems from the green beans and then cut them in half. Bring a pot of salted water to a boil.
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Remove the kernels from the cobs and divide them into 2/3 (to be blanched) and 1/3 (for the vinaigrette).
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Add the green beans to the boiling water and cook for 2-3 minutes.
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After cooking for 2-3 minutes, remove the beans and place them in an ice bath to stop the cooking process.
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In the same boiling water, add the 2/3 corn and cook for 1 minute. Remove and place in a clean bowl to cool.
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Start by diving the remaining raw corn in half. Place half of it into a bowl and press with the bottom of a glass to release the liquid from the corn.
To the smashed corn, add the other half of the raw corn, lemon zest and juice, sherry vinegar, honey, chives and olive oil.
Add the roasted potatoes, the blanched and dried green beans and blanched sweet corn to a bowl and toss to combine.
Dress the salad with the vinaigrette and gently toss to combine. ENJOY!