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Summer Corn Salad with Champagne Vinaigrette and Plum Tomatoes Recipe

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This recipe for Summer Corn Salad with Champagne Vinaigrette and Plum Tomatoes, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Gallo
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Champagne Vinaigrette
1 shallot, quartered
1 small clove garlic
1 T. Dijon mustard
2 T. sugar
1/8 tsp. kosher salt
Dash of freshly ground white pepper
1/2 c. Champagne vinegar
1 1/2 c. canola oil
3 ears corn, shucked and grilled or boiled
6 plum tomatoes, cored and cut into large chunks
1 shallot, minced
2 tsp. chopped fresh tarragon
1 T. chopped fresh flat-leaf parsley
1 1/2 c. cups firmly packed arugula leaves, stems removed
Kosher salt
Freshly ground black pepper

Directions:
Directions:
Champagne Vinaigrette: In a blender or food processor, process shallot and garlic until finely minced. Add mustard, sugar, pepper, and vinegar. Process to combine ingredients thoroughly. With machine running, gradually add oil in a thin, steady stream to form an emulsion. Taste and adjust seasoning.
Salad: cut off kernels from cobs: with 1 ear at a time, stand upright, stem-end down, on cutting board. Use a sharp knife, cut downward along the cob, removing kernels. Discard cob and put kernels in large bowl. It should be 2 cups. Add tomatoes, shallots, tarragon, parsley, arugula, and 1/2 c. Champagne Vinaigrette to the corn & stir to combine. Add salt & pepper to taste. Let sit at room temp. for about 1 hour before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
worth every minute
Personal Notes:
Personal Notes:
My sister-in-law Sheila made this for Easter and it was fantastic. It is fresh, light, and colorful. Though serving size says 4-6, I think it is actually 1-2 because it is sooo delicious.

 

 

 

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