Salad: October 2012 Archives

Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Ingredients:

• 10 ears of fresh corn (shucked, and cut off the cob)
• 1 red bell pepper
• 1 green bell pepper
• 1 basket cherry tomatoes
• 2 T chopped fresh garlic
• 1 red onion chopped fine
• ½ cup capers with juice
• 1 cup nicoise olives (pitted and chopped)
• ½ cup white balsamic vinegar
• 1 cup extra virgin olive oil
• 1 T whole grain mustard
• 1 bunch fresh basil (chiffonade)
• 1 bunch fresh cilantro (chiffonade)
• salt and pepper to taste

Instructions:
In a pot of boiling salted water, cook fresh corn for 2 minutes. Drain and rinse under cold water. Combine corn with diced bell peppers, cherry tomatoes, garlic, onion, capers, olives, basil and cilantro. In a small bowl, combine balsamic, olive oil, mustard, salt and pepper. Pour over corn salad and toss.

Serves 6