Harry’s Bar in Venice is known for the blush pink Bellini cocktail that owner Harry Cipriani created in the 1940’s. But the restaurant’s chefs prepare many memorable dishes including a bright summer salad served in a deep bowl. The salad, which features cucumber, sweet corn, tomatoes, and avocado in a bracing red wine dressing, is a favorite of Coleen Kirnan, Tuscan Women Cook’s owner. We’ve adapted their recipe from Cipriani New York. Tip: To keep the pulp of a cut avocado from turning brown, simply rinse the cut surface under cold running water.Make this salad then serve it immediately.
- 1 tsp dry mustard powder
- salt and pepper to taste
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 ear sweet corn
- 1 long cucumber, peeled
- 10 cherry tomatoes, peeled
- 1 avocado
- basil cut into thin slivers
- To make the dressing, whisk together the mustard powder, some salt and pepper and the red wine vinegar in a small bowl. Whisk in olive oil.
- To make the salad, cook the ear of corn in salted boiling water until tender, for approximately 8 minutes. Chill in ice water.
- Stand up the ear of corn on a cutting board and slice off the kernels.
- Place the kernels into a bowl and gently separate them into individual kernels.
- Cut the cucumber in half lengthwise and then cut each piece in half. Remove the seeds. Cut the cucumber pieces into ¾-inch cubes.
- Combine the cucumber cubes, the corn, and cherry tomatoes in a serving bowl.
- Halve the avocado. Remove the seed. Using a paring knife, cut the avocado in a crisscross pattern to make small cubes. Scoop out the avocado cubes into the bowl of vegetables.
- Drizzle with some dressing. Toss the salad to coat evenly. Adjust the seasonings, adding as much dressing as needed. Divide evenly between serving bowls. Garnish each serving with shredded basil.