Guest guest Posted June 4, 2007 Report Share Posted June 4, 2007 INGREDIENTS: 6 ears of organic corn, shucked 1 pint organic grape tomatoes, halved 3 organic scallions, white and light green parts only, thinly sliced 1/3 cup organic basil leaves, finely shredded organic sea salt and orgnaic ground pepper 1 small organic shallot, minced 2 tablespoons organic balsamic vinegar 2 tablespoons hot spring water 1 teaspoon homemade organic mustard 6 tablspoons organic extra virgin olive oil METHODS: In a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Stand the corn in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper. In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add the olive oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad. Mound the corn salad on plates and serve. Quote Link to comment Share on other sites More sharing options...
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