Former White House chef Walter Scheib remembers this kind of salad from the large chicken barbecue places on the old Route 50 corridor to Ocean City. "You could smell the chicken cooking on the large barbecue pits from what seemed to be several miles away. My father would always time our trip to the shore around the time he thought the chicken would be ready. I always enjoyed the tremendous variety of fresh vegetables and melons that were served along with the chicken." If making this ahead, refrigerate the dressing and vegetables and don't combine until just before serving.
- For the dressing
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped garlic
- 1 lemon (juice only, about 3 tablespoons)
- 2 teaspoons chopped thyme
- 2 teaspoons chopped tarragon
- 2 teaspoons chopped basil
- 2 teaspoons chopped chives
- 2 teaspoons chopped parsley
- 1/2 teaspoon dry mustard
- For the vegetables
- 1/2 cup cooked corn kernels
- 1/4 cup red onion, cut into julienne (very thin strips)
- 3/4 cup green beans, cooked and cut into julienne
- 1/4 cup diced red bell pepper
- 2 tablespoons scallions, white part only, thinly sliced
- 1/3 cup diced tomato
For the dressing: In a medium bowl or lidded jar, combine all ingredients and mix well. Set aside.
For the vegetables: Place all of the vegetables in a large bowl and toss to combine. Add enough of the dressing to coat and toss. Serve at room temperature.
Adapted from former White House chef Walter Scheib.
Tested by Jill Grisco.
E-mail questions to the Food Section at firstname.lastname@example.org.