Pasta, Risotto and You

By Nancy Caivano


Toasted Corn Salad

Serves 6


2 tbsp olive oil
6 ears fresh corn, shucked,
   kernels cut off of cob
2 cups cherry tomatoes, halved
1 sweet onion (Vidalia, Walla Walla, etc), thinly sliced
1 head romaine lettuce, washed well
   and torn into bite size pieces
1 cup sliced black olives
1/2 cup apple cider vinegar
2 tbsp sugar
2 tbsp chopped parsley
Salt and Pepper
1/2 cup extra virgin olive oil


Heat a large, nonstick skillet over high heat. Add 2 tablespoons olive oil and heat until almost smoking. Add corn and cook, stirring occasionally, until corn is well browned, about 10 minutes.

Combine corn, tomatoes, onion, lettuce and olives in a large bowl, and toss together well.

In a small bowl, whisk together vinegar, sugar, and parsley. Season with salt and pepper. Whisking constantly, add 1/2 cup extra virgin olive oil in a thin stream. When all olive oil is added, pour half of dressing on salad, and toss well. Add more as desired making sure salad is well coated. Serve immediately.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created June 1999

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