Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

by Reese Witherspoon

Dorothea’s Corn Salad Dorothea was against two things: picking corn more than a day before you ate it and refrigerating a tomato. The natural sugars in sweet corn turn to starch soon after picking, so pick it or buy it from a farm stand the day you plan to cook it. Tomatoes get mealy and mushy when refrigerated, so keep them on a counter or windowsill until ready to use. 1/4 cup white wine vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon honey 1 shallot, finely chopped 1/2 cup extra-virgin olive oil 8 ears corn, shucked, kernels removed (about 6 cups) 2 pints cherry tomatoes, halved 1 bunch green onions, white and light green parts only, thinly sliced 1 cup lightly packed fresh herb leaves, finely chopped; use a mix of whatever summer herbs you like best, such as basil, cilantro, chives, tarragon, and flat-leaf parsley 1. Combine the vinegar, lime juice, Dijon mustard, salt, pepper, honey, and shallot in a small jar and set aside for 10 minutes to allow the shallots to soften and flavor the vinegar. Add the oil, secure the lid on the jar, and shake vigorously for 30 seconds to emulsify the dressing. 2. Combine the corn, tomatoes, green onions, and herbs in a large bowl. Add the dressing and toss well to combine. Season the salad with more salt and pepper to taste. Serve at room temperature, or cover and chill until ready to serve.