This week I am getting back on track with my French Fridays with Dorie switch up by making last week’s recipe, Warm Scallop Salad with Corn, Nectarines, and Basil. Some weeks you just need a gimme, and last week was one of those weeks, so Carrot Salad it was.
Despite the fact that my fellow Doristas seemed to unanimously love this salad, I was still a little skeptical. While all of these ingredients are ones that I love separately, I was not entirely convinced that they would all come together into a cohesive dish. It also sounded like it had the potential to be too sweet with all that corn and fruit. But I set my doubts aside and dutifully set about making this dish.
And, as usual, I was happy that I did. I think I recall reading last week that someone described this dish as ‘summer on a plate’ and I would agree with this description. I loved the scallops, I loved the corn, I loved the nectarine, I wasn’t crazy about the lime dressing but it would be easy enough to substitute another one next time. And I particularly loved the basil coulis. In fact, Dorie’s herb coulis recipe has been a brilliant addition to my favorite tricks for pepping up just about any dish. I’ve made it with mint, cilantro, and now basil, and it’s just such a quick and simple trick for adding a bit of flavor.
Now that I have caught up with the rest of the group I am looking forward to next week’s recipe which, by my calculations anyway, will be French Fridays with Dorie’s 100th! Crazy huh! And how appropriate that it will be a dessert.