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Toasted Corn Salad

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Toasted Corn Salad

 

2 tbsps. olive oil

6 ears fresh corn, shucked, kernels cut off of cob

2 cups cherry tomatoes, halved

1 sweet onion, thinly sliced

1 head romaine lettuce, washed well, torn into bite size pieces

1 cup sliced black olives

1/2 cup apple cider vinegar

2 tbsps. sugar

2 tbsps. chopped parsley

salt and pepper

1/2 cup extra virgin olive oil

 

Heat a large, nonstick skillet over high heat. Add 2 tablespoons olive oil and

heat until almost smoking. Add corn and cook, stirring occasionally, until corn

is well browned, about 10 minutes.

Combine corn, tomatoes, onion, lettuce and olives in a large bowl, and toss

together well.

In a small bowl, whisk together vinegar, sugar, and parsley. Season with salt

and pepper. Whisking constantly, add 1/2 cup extra virgin olive oil in a thin

stream. When all olive oil is added, pour half of dressing on salad, and toss

well. Add more as desired making sure salad is well coated. Serve immediately.

Serves 6.

 

 

 

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