Tuesday, September 21, 2010
Corn Salad with Fresh Basil - serves a crowd or just 4 with leftovers
We had a few friends over this past weekend and decided to have "clean your freezer so the men can put more game in it" party. As we pulled out elk and venison sausage, our friends brought wild caught Alaskan salmon and more venison sausage (can't have to much with men around). The other set of friends brought hummus. And wine. Kind of have to laugh at that one. Her husband looked rather depleted when the rest of the guys threw out their weapons, but then again, they brought wine. That's worth something, isn't it? I'm not even sure the guys ate any of it. The girls devoured it along with some Manchega cheese, almonds and of course, the wine. The men, they just ate meat, the only thing that they're like, really, really good at doing.
Anyway, instead of cooking up more meat, I decided to whip up a quick corn salad to eat up any fresh corn that we have left. It's a great side that will accompany just about any meal and won't make you feel depleted in the end. Then again, maybe it will.
8 oz small yellow potatoes or small red potatoes
2 cups fresh corn kernels (about 4 ears)
2 cups cherry tomatoes, halved
1 1015 onion or sweet onion, thinly sliced
3 tbs white balsamic vinegar
1 tbs Dijon mustard
1/2 tsp Kosher salt
1/4 tsp fresh black pepper
3 tbs extra virgin olive oil
6 cups arugula
1/2 cup fresh basil leaves, torn
2 oz fresh goat cheese
Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes and onions in a large bowl. Combine the next 6 ingredients in a small bowl and whisk until incorporated. Drizzle over corn mixture and toss well. Add arugula and basil and top with goat cheese.