Gatsby'S Harlequin Salad

• Buttermilk Corn Salad
• 6 ears of sweet corn, husks and silks removed
• 1/2 small, overly ripe red pepper, small dice
• 1 cup greek yogurt
• 1 cup buttermilk
• coarse salt and fresh pepper, to taste
• 1 tablespoon fresh dill, finely minced
• 8-10 asparagus spears
• Caprese salad
• 8 ounces grape tomatoes
• 4 ounces mini mozzarella pearls
• 2 tablespoons basil, snipped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• coarse salt and fresh pepper, to taste

1. In a large, wide pan, simmer your asparagus for 2-3 minutes. I had nice thick stalks...remove and plunge into a large, wide bowl filled with ice and water to "shock". When cool to the touch, place on paper towels to drain. Chill until ready to assemble
2. Cut corn off the cob and "milk" the cob by running the back egde of the knife over the cob to release the corn milk.
3. Add diced red pepper, dill, yogurt and buttermilk. Stir and season with salt and pepper to taste. Chill until ready to assemble.
4. Prepare caprese salad by chopping tomatoes and cheese, tossing in oil, vinegar and basil. Season with salt and pepper. Chill.
5. To assemble, on a long rectangular serving dish, arrange spears in a criss cross pattern to create a harlequin design...with diamond shapes in the middle and triangles framing the sides.
6. fill in diamonds with corn mixture and triangles with caprese mix.
7. If you have any leftovers...or just not in the mood for the fussiness of the 'harlequin'...drain excess liquid from the corn and tomato salads, cut the asparagus spears into bite sized pieces and mix together the salads and spears.

buttermilk, sweet corn, overly ripe red pepper, greek yogurt, buttermilk, salt, fresh dill, caprese salad, grape tomatoes, mozzarella pearls, basil, olive oil, balsamic vinegar, salt

Taken from food52.com/recipes/21872-gatsby-s-harlequin-salad (may not work)