Recipe of the Week
A Fresh Summer Salad
Thursday, June 12, 2008
Here's one of Suzy's favorite summer salads. The only problem is everyone loves it, so be prepared to bring it to whatever picnic you go to.
Fresh Corn Salad
8 ears corn, shucked
3/4 cup finely diced red onion (about 1 onion)
5 Tbsp. cider vinegar
5 Tbsp. olive oil
3/4 tsp. kosher salt
Freshly ground black pepper
3/4 cup thinly sliced fresh basil leaves
In a large pot of boiling salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob.
In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.
Adapted from Ina Garten and The Barefoot Contessa Cookbook
Fresh Corn Salad
8 ears corn, shucked
3/4 cup finely diced red onion (about 1 onion)
5 Tbsp. cider vinegar
5 Tbsp. olive oil
3/4 tsp. kosher salt
Freshly ground black pepper
3/4 cup thinly sliced fresh basil leaves
In a large pot of boiling salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob.
In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.
Adapted from Ina Garten and The Barefoot Contessa Cookbook
