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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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 is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Champagne Vinaigrette


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

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


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

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.

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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