Summer Entertaining: Lemon-Thyme Succotash Salad

Spring Entertaining How To Make An Ice Ring For Party Punch By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist Modern Southern Socials & Party Ideas Game Day EntertainingSummer Entertaining

Southern Socials

Lemon-Thyme Succotash Salad

When summer socials are planned nothing says more about the gathering than the side dishes. Integrating a blend of classic favorites such as Buttermilk Fried Okra that highlight the very best seasonal produce of the moment & taking a few cues from your favorite barbecue joint by offering a stellar macaroni & cheese are good examples of recipes that pair well with a plate of exceptional barbecue that includes Smokin’ Sweet Bourbon-Mustard RibsLemon-Thyme Succotash Salad showcases an updated take on a traditional dish that is typically served warm. Cooking butter beans a bit less provides wonderful texture while a vinaigrette seasons them beautifully. Serving the salad cold makes it much more manageable when entertaining as it can be prepared & portioned on platters well in advance. Learn how to make a lovely new version of a southern classic.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Thyme Succotash Salad
makes 8 to 10 servings

The salad can be prepared with most any tomato varieties from Beefsteak to Cherokee Purple. The key is to choose those that are at peak each time you visit the farm stand throughout the summer.

1/4 tsp kosher salt
1 1/2 cups butter beans
Lemon-Thyme Vinaigrette
2 fresh ears corn on the cob {about 1 1/2 cups}
3 large tomatoes {about 1 1/2 lbs}
1/3 cup thinly sliced vidalia onion
4 slices cooked & crumbled bacon
Kosher salt & pepper
Garnish: Fresh thyme 

Bring 3 cups water & the salt to a boil in a 2-quart saucepan. Add the beans & cook 12 minutes or until toothsome tender. Drain all of the cooking liquid. Meanwhile, prepare the Lemon-Thyme Vinaigrette. Remove half of the dressing from the bowl & chill. Add the cooked butter beans to the remaining portion of the vinaigrette, tossing to coat. Season the mixture well with kosher salt & pepper. Chill 4 hours or overnight. 

Grill the corn over Medium-High heat {350 to 400 degrees} 10 minutes, turning occasionally. The corn should have charred marks over some portions of the surface. Cool 5 minutes. Cut the kernels from the cobs. Remove the butter beans from the vinaigrette. Discard that portion or the marinade. Layer the tomatoes on a large serving platter. Top with the onion, the corn, the butter beans & the bacon seasoning each addition with a bit of salt & pepper. Garnish, if desired. Serve with the remaining Lemon-Thyme Vinaigrette.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Thyme Vinaigrette
makes about 1 cup

1/2 tsp lemon zest
1/3 cup fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp chopped fresh thyme leaves
1 Tbsp honey
1 small garlic clove, pressed
1/3 cup extra virgin olive oil
Kosher salt & pepper

Whisk together the first 6 ingredients. Whisk the oil into the mixture in a slow steady stream. Season with salt & pepper. Use as directed.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Lemon-Thyme Succotash Salad

A menu that features a blend of hot & cold recipes makes an interesting collection of foods on the plate when entertaining. The key is knowing how to execute the necessary prep so that serving is timely. Follow these pointers when preparing a cold layered salad for outdoor entertaining.

The Basics. Butter Beans By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer Parties Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Completing recipe steps in small bursts of time is a savvy tool a hostess uses to make entertaining manageable. When it comes to serving a beautiful salad featuring fresh produce where serval items need attention before they can be melded, you will need to know what & when may be taken care of ahead so as not to compromise the flavor of the final dish. Beyond that, be certain each addition is well seasoned. Sprinkle a generous amount of salt & pepper over each ingredient while it’s being built to ensure good taste permeates throughout the final dish.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham AlabamaNo. 1

 Once the basic components have been prepared. It’s just a matter of layering them over a large platter & seasoning well. Assemble early in the day if you so choose & hold in the refrigerator until ready to serve.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham Alabama
No. 2

Sweet onion shouldn’t overpower dishes rather it should enhance them. Cut the onion as thinly as possible using a sharpened chef knife. This step may be completed up to a day ahead. Hold in a zip-top plastic bag until it’s time to assemble the salad.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham AlabamaNo. 3

The corn offers added smoky notes since it’s prepared on the grill. Since the dish is served cold, this step may be completed up to one day ahead, if desired. Look to The Basics: Sweet Corn for pointers on how to cut it off of the cob.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham AlabamaNo. 4

The butter beans offer an unexpected texture to the salad. Many traditional cooking methods instruct to cook them at least 20 minutes however by reducing that time just a bit, they lend good bite to the dish. This step may be completed up to two days ahead & since they stand in a marinade, the flavor will only get better. Look to The Basics: Fresh Butter Beans for additional pointers regarding this true southern icon.

Lemon-Thyme Succotash Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Southern Hostess Southern Entertaining Summer Entertaining Modern Southern Socials Game Day Tailgating Birmingham Alabama
No. 5

Top the salad with the bacon just before serving to ensure it stays crisp. The bacon may be cooked up to two days ahead of time. Look to The Basics: Bacon for additional pointers.

Once the main menu has been served, a collection of delicious desserts are a wonderful way to complete the package. Warm from the oven favorites accompanied with cool & creamy morsels that can be prepared well in advance such as Classic Blueberry Crisp, Lemon Icebox Tartlets & Buttermilk Panna Cotta With Blueberry Coulis are the perfect sweet ending to offer guests. If you’re a traditionalist, you can’t go wrong with Old-Fashioned Lemon Icebox Pie, Quilted Star All American Apple Pie or Apple-Blueberry Fried Pies. The choice is yours.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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