Oaxaca-Meets-the-Mediterranean Tomatoes and Corn | TASTE

Name: Oaxaca-Meets-the-Mediterranean Tomatoes and Corn | TASTE
Ingredients: ½ c Oaxaca-Meets-the-Mediterranean sauce (recipe follows); 7-10 different sizes of colorful heirloom tomatoes, such as Cherokee Purple, Green Zebra, Sungold, Blush, Santorini, and Pink Berkeley Tie-Dye; 3-5 stems lambsquarters; Kernels cut from 2 ears of corn; 5-8 stems purslane, cut into bite-size sprigs; Extra-virgin olive oil, for drizzling; Flake salt, such as Maldon, for garnish; Freshly ground black pepper; 1 ½ c cups extra-virgin olive oil; 1 c almonds, toasted (walnuts also work nicely); 2 garlic cloves; 8 anchovies; 2 c tender carrot tops; ¾ c fresh mint leaves; 4 stems pipicha; ¼ c fresh parsley; ¼ tsp sherry vinegar

tastecooking.com

This no-cook dish bursts with summer’s stars: raw corn is sweet and refreshing, as are lambsquarters and succulent purslane.

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Ingredients

½ c Oaxaca-Meets-the-Mediterranean sauce (recipe follows)
7-10 different sizes of colorful heirloom tomatoes, such as Cherokee Purple, Green Zebra, Sungold, Blush, Santorini, and Pink Berkeley Tie-Dye
3-5 stems lambsquarters
Kernels cut from 2 ears of corn
5-8 stems purslane, cut into bite-size sprigs
Extra-virgin olive oil, for drizzling
Flake salt, such as Maldon, for garnish
Freshly ground black pepper
1 ½ c cups extra-virgin olive oil
1 c almonds, toasted (walnuts also work nicely)
2 garlic cloves
8 anchovies
2 c tender carrot tops
¾ c fresh mint leaves
4 stems pipicha
¼ c fresh parsley
¼ tsp sherry vinegar