CTP Salad

Recipe writing can be a pain.  It can take the fun out of cooking - the spontaneity, the passion, the instinct - when you're at the mercy of measurements scribbled on a piece of paper.

So much about cooking is personal and subjective - your preferences, your tastes, your dislikes, your mood, your timetable, what's in season, what's available, what's fresh.  At times, following a recipe can seem like a prison sentence.

I recently read a novel called The Wedding Officer by Anthony Capella.  Set against the backdrop of British-occupied Naples in the 1940's, it's about a straight-laced, inexperienced, by-the-book British officer named James who falls in love with a fiery, passionate Italian - Livia.

Livia's job is to cook for James and the other officers, and he asks her to teach him to cook.  She agrees, but he doesn't realize until later that Livia doesn't use recipes - she simply goes with what feels right; what her body, senses, and instincts tell her to

do.  At one point, a flustered James shows her a cookbook, bursting with recipes.  She turns up her nose and says simply, "If someone were prepared to give away a recipe, it obviously wouldn't be much good."

The Wedding Officer is an incredibly sensual book, with its vibrant descriptions of both cooking and love - I recommend it for you foodie bookworms out there.

In the meantime, I want you to channel your inner Livia and start thinking for yourself in the kitchen; no matter how much you may or may not already know about cooking.  You can start with the "recipe" below - I'm not giving exact measurements, only a few snippets of advice or recommendations.  I want you to make this recipe yours.  If you love corn, use more.  If you hate bell peppers, throw in something  else you prefer.  Make it your own.

Do what you love.

CTP (Corn-Tomato-Pepper) Salad

Corn
Tomatoes
Green bell pepper
Olive oil
Balsamic vinegar
Salt
Pepper
Garlic powder
Onion powder
Dried oregano
Mozzarella cheese (optional)

Prepare the corn however you like - boil, roast, etc.  I like grilling mine, because it's summer and I like to keep the heat outside the house.

Dice up the pepper and tomatoes and place in a bowl.  Add the corn (I usually cut the corn straight off the cob, then use my hands to break up the kernels when I add it to the bowl).

Make your vinaigrette.  My rule of thumb is to use about three parts oil for every one part vinegar.  But play around with it - figure out what you like.  Add salt, pepper, and herbs and spices to taste.

If you like cheese (and really, who doesn't?), dice up some fresh mozzarella and toss it in.

Toss everything together and enjoy.

Revel in the fact that you didn't really need a recipe for this.  You did it yourself, with a tiny bit of
inspiration from me - and Livia.

P.S. Go to the library or book store and find The Flavor Bible - I used it in coming up with the flavors in this salad.  The book works along the same vein as this post - it gives you suggestions for food pairings, but not actual recipes - it leaves the door open for exploration and imagination.  This book is the perfect combination of education and inspiration for your inner cook!