This salad is the very best when made with smoked mozzarella but it can be hard to find smoked mozz. If that is the case sprinkle the salad with salted and roasted sunflower seeds or sub the Maldon for smoked Maldon salt
.Sunflower sprouts are easier to find than you might think. If you don’t see them at your local supermarket, check at your farmer’s market. In a pinch arugula works just as well.
This serves 2- 3
1 ear of sweet corn
1 ball of smoked mozzarella
1 medium zucchini or yellow squash
1 small handful of sunflower sprouts per person
1/2 a lemon
Roasted sunflower seeds or pepitas, optional
Trim the ends off of the zucchini and slice it in half lengthwise. Then slice each half into half moons about 1/3” thick.
Bring a small pot of water to a boil. While you wait fill a medium sized bowl with water and a few ice cubes (5 or 6 cubes is enough). Once the water boils, blanch your zucchini by carefully placing it in the boiling water. Cook it for 30 seconds, drain it and immediately place the zucchini slices in the bowl with ice water.
After 5 minutes, drain and pat dry the zucchini.
With a sharp knife, slice the corn off the cob. I aim to get as many kernels connected to each other as possible but this is not in any way a deal breaker.
To assemble the salad tear (or slice) the mozzarella into pieces. Place them on a plater. Sprinkle the zucchini and corn on top. Pour olive oil evenly over everything in a thin steady pour, then squeeze lemon juice over everything. Sprinkle Malden salt over the zucchini, corn, and mozzarella, then garnish with the sunflower sprouts and seeds .