Professor's salad: The ultimate summer veggie delight

Salad might seem like a simple, trivial dish, but I'm afraid I have to disagree with this notion. I believe that composing a well-balanced vegetable mix is not any easier than preparing a juicy beef roast. To put it differently, while we are constantly bombarded with ideas on preparing meat, recipes for reliable vegetable sides are as rare as hen's teeth. That is why I treasure every such recipe, provided it makes sense. And that’s precisely what Professor's Salad is.

What is this allegedly "clever" dish? As one might expect, it is a simple vegetable composition—simple yet well thought out, as if its ingredients had been debated in academic halls. Cabbage, bell pepper, carrot, and corn turn out to be a true vegetable dream team, and combining these ingredients with an aromatic dressing made from olive oil and lime juice completes this wonderful culinary masterpiece.

Ingredients:

              
• 1 red bell pepper
• 1/2 head of white cabbage
• 1 carrot
• 7 ounces of canned corn
• 3 tablespoons of olive oil
• Salt and pepper
• Parsley
• 1 lime

Preparation:

1. Remove the seeds from the bell pepper and cut it into thin strips. Drain the corn, peel the carrot, and grate it using a large-holed grater. Shred the cabbage and transfer all the vegetables into a large salad bowl.
2. For the dressing, squeeze the juice from 1 lime and mix it with a few tablespoons of olive oil. Season it with salt and pepper. You can also add apple cider vinegar, though I'll pass on it this time.
3. Pour the ready dressing over the vegetables and mix everything thoroughly. Finally, add finely chopped parsley. And it’s done — here is the Professor's Salad in all its glory.