Pasta Risotto & 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.


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This page created June 1999