|
Party Ideas
|
Corn Tomato Avocado Salad
By Mindy Kobrin Staff Writer
Go grand with a hearty avocado salad with satisfying and nutritious corn and tomatoes.
Ingredients - 4 ears fresh corn, shucked
- 1/4 Cup extra-virgin olive oil
- 2 tablespoons sherry-wine vinegar
- 1 Pinch sugar
- Coarse salt and freshly ground pepper
- 1 large yellow tomato, cored and cut into 1/4-inch dice
- 1 large red tomato, cored and cut into 1/4-inch dice
- 1/4 Cup loosely packed fresh basil leaves, coarsely chopped
- 1 avocado, cut into 1/4-inch dice
- 8 cups (3 bunches)arugula, stems removed
- 2 ounces ricotta salata cheese
Steps - Prepare an ice bath; set aside.
- Cover, and bring a large pot of cold water to a boil over high heat.
- Add corn, and let simmer, uncovered, until just tender, about 2 minutes.
- Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
- In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside.
- In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat.
- Gently fold in the diced avocado.
- Place arugula in a medium bowl.
- Drizzle with remaining dressing, and toss to coat. Transfer to a large platter.
- Arrange vegetable mixture over arugula.
- Shave ricotta salata over salad. Serve immediately.
|
|
| Sign Up To Receive Our Newsletter |
|
|
|
|
07-1-10
Creative Ice Cr...
07-4-10
Independence Da...
07-6-10
National Fried ...
07-10-10
Teddy Bear Picn...
07-11-10
FIFA World Cup ...
07-13-10
National French...
07-18-10
National Ice Cr...
07-20-10
Moon Day (US La...
07-23-10
National Hot Do...
07-28-10
Beatrix Potter'...
07-30-10
National Cheese...
|
|
|
|