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"The belly rules the mind."--Spanish Proverb

Summer Salad Recipe

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This recipe for Summer Salad is from Lyco Holiday Cookbook 2020, 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:
Ingredients:  
Ingredients:  
1 tablespoon minced shallots
2 teaspoons sherry vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
2 ears sweet corn, husked
1/2 cup quartered cherry tomatoes
1/4 cup finely chopped fresh basil
Directions:
Directions:
In a medium bowl whisk together the shallots, vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make a smooth vinaigrette.
Place the corn in a large pot of boiling salted water.
Turn off heat, cover, and allow to cook until tender (about 4 minutes).
Remove the corn from the water.
When cooled, cut the kernels off the cobs and add to the vinaigrette along with the tomatoes and basil.

 

 

 

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