Summer Corn Salad with Champagne Vinaigrette and Plum Tomatoes Recipe
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based on 1 vote
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Category: |
Category: |
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Champagne Vinaigrette |
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Ingredients: |
Ingredients: 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
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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. |
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Salad |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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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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