Composed California Corn Salad
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ears |
corn
|
*
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
green bell peppers
|
|
| 2 | small |
yellow summer squash
sliced |
|
| 2 | small |
zucchini
diced |
|
| 2 | small |
japanese eggplants
|
* |
| 1 | bunch |
arugula (roquette)
|
*
|
| ½ | cup |
rice vinegar
|
|
| ½ | cup |
walnut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ears |
corn
|
*
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
green bell peppers
|
|
| 2 | small |
yellow summer squash
sliced |
|
| 2 | small |
zucchini
diced |
|
| 2 | small |
japanese eggplants
|
* |
| 1 | bunch |
arugula (roquette)
|
*
|
| 118 | ml |
rice vinegar
|
|
| 118 | ml |
walnut oil
|
|
Directions
Cut corn kernels from cobs into bowl.
Set aside. Bring 2 quarts salted water to rolling boil.
Drop pepper strips into boiling water.
Parboil 1 minute or until color heightens.
Remove peppers with slotted spoon and drain.
Refresh in bowl of cold water. Set aside. Add yellow squash, zucchini and eggplants to boiling water.
Parboil 2 minutes.
Remove with slotted spoon and drain.
Set aside. Toss basil with arugula and red leaf lettuce.
Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste.
Add corn kernels to dressing, toss and drain, reserving dressing.
Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.
Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly.
Arrange red, green and yellow vegetables in sections between corn kernel spokes.
Pour any remaining dressing over salad.
