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Farm Stand Corn Salad
Nb persons: 4
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Source: Oprah; Recipe created by Rori Trovato
| Farm Stand Corn Salad | |
| From the August 2003 issue of O, The Oprah Magazine | |
| 4 ears | corn, kernels removed |
| 1 1/2 pounds | asparagus, tough ends removed, cut into 2-inch pieces |
| 1 cup | cherry tomatoes, cut in half |
| 1/4 cup | basil, cut into ribbons |
| 3 tablespoons | minced red onion |
| 1 tablespoon | fresh lemon juice |
| 3 tablespoons | extra-virgin olive oil |
* Salt and freshly ground pepper
Directions:
In a large saucepan filled with salted boiling water, cook corn kernels four minutes. Add asparagus and continue cooking an additional three minutes. Strain, then blanch by submerging in a large bowl of ice water. When cool, strain and shake off excess water. Place in a large bowl; add tomatoes and basil.
In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt. Pour over corn mixture, season generously with salt and pepper, toss, and serve.
Read more: http://www.oprah.com/food/Farm-Stand-Corn-Salad#ixzz1du8TL1fi
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