This recipe is a variation of one I devised at the Green Market in Chicago several summers ago. One of the local farmers was selling early summer radicchio and zucchini blossoms, so I added toasted pistachios for a purple, green and gold salad, dressed with good olive oil and a special sherry vinegar. In midsummer this year, the colors remain the same but with sweet corn instead of the zucchini flowers and the addition of caramelized shallots. - Cinzia900

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