corn langoustine plantago

There's a prevalent flavor in raw plantago that intrigues me. It's the same nutty oiliness that is found in arugula. It's reminiscent of a nut oil that is starting to go off– not rancid, but strangely pleasant. Unlike arugula, it's not followed by a sharp bite. Like arugula, it matches well with corn.

Anything cold and easy is all that I crave on these dog days of summer. Fresh corn, put through a juicer along with a chunk of fresh coconut, seasoned with salt and a squeeze of lime, requires little energy to prepare and even less to consume. Swirling on fresh plantago juice and brown buttermilk allows the flavors to meet and mingle on the palate and not be muddied on the plate. A quick salad of langoustine tails, dressed with a light and tangy brown buttermilk vinaigrette completes the dish.