Anyway – you don’t want to be inside too long cooking on a day like this, so you want to make a quick and delicious and substantial salad, such as this one. A perfectly ripe avocado is a thing of wonder, too. In this dish, we find such an avocado combined with tomatoes, cilantro, basil, salad burnet (which tastes like cucumbers – fresh!), hominy that’s been toasted with sage and oregano, and a chipotle balsamic sort of dressing. Toasted hominy is nice – it doesn’t get puffy or crispy, but it crackles and pops while it cooks. The warmth of it makes the tomatoes and olive oil lovely and fragrant and just a little soft. We ate this with basmati rice, fresh farm lettuce, and homemade tortilla chips (that’s a flour tortilla sliced in triangles and lightly fried in olive oil). But you could easily eat it with warm soft tortillas.
Here’s Flying Birds by RZA. It sounds like wings pulling through the weight of the air!
1 can (15 oz) hominy, rinsed and well drained
2 T olive oil
1 t sage
1 t oregano
1 clove garlic
4 scallions, chopped – white parts mostly
2 medium-sized tomatoes, roughly chopped
1 ripe avocado, peeled, pitted and roughly chopped
1/2 cup grated sharp cheddar (optional)
small handful of fresh cilantro
small handful of fresh basil
small handful of salad burnet (if you have it! if not, leave it out, or add a cucumber!)
salt and plenty of black pepper
2 T olive oil
2 t balsamic
2 t honey (or to taste)
1/4 t chipotle purée, or to taste.
Mix the hominy with the olive oil, sage and oregano, spread it on a baking tray, and stick it in the toaster oven, if you have it, or a regular oven at about 400. Slice the skin of the garlic clove, and put it on the baking tray. Toast/roast till the hominy is warm and sizzly and poppy – 15 to 20 minutes.
Meanwhile, in a medium-sized bowl combine everything else except the avocado. Pour the dressing over and mix well. Stir in the warm hominy. Let it sit a minute or two, and then gently mix in the avocado. Season well with salt and pepper.