Tomatoes and Corn Salad

Serves 4.

1/2 head red leaf or red romaine lettuce

4 ears fresh corn

2 large tomatoes

1/4 c. Basil Salad Dressing (see recipe)

Gently separate the lettuce leaves and wash well in a basin of cold water 2 or 3 times. Dry in a spinner or drain in a colander and then dry in between towels. Chill until ready to use.

Husk the corn and remove the silks. Bring a large pot of water to boil. Drop corn in the water and cook rapidly for 2 minutes. Turn off the heat and let the corn remain in the water for 5 to 7 minutes longer. Drain the cooked corn well and pat with paper toweling.

Using a large sharp knife and a chopping board, cut the corn from the cob, into kernels. Set aside the corn and discard the cobs.

Rinse the tomatoes, dry and cut into thick slices. Place in a 1 1/2-quart plastic container. Top with the corn.

Pour the salad dressing over the vegetables, mixing well.

Top with the lettuce leaves and close the container tightly. When ready to serve, spread the lettuce leaves on a small plate and top with the corn and tomatoes.

Basil Salad Dressing
Makes about 1/2 cup.

1/3 c. olive oil

2 tbsp. vinegar

1 tbsp. lemon or lime juice

1 clove crushed garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3 tbsp. chopped fresh basil

In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, garlic, salt, black pepper and basil. Beat briskly with a fork or whisk, or shake vigorously to combine.



Razzle Dazzle Recipes
Copyright 2000-2006