Corn And Tomato Salad With Basil Vinaigrette

Recipe Ingredients

		For The Vinaigrette
3/4 cup	30g / 1.1oz	Basil leaves - (packed) - washed, dried
1/2 teaspoon	2.5ml	Dijon mustard
2 tablespoons	30ml	White wine vinegar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Sugar
1/4 cup	59ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Canola oil
		For The Salad
10		Corn ears - husked
3/4 lb	340g / 11oz	Cherry tomatoes - quartered
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped. With the machine running, add the oils in a stream.

Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side.

Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes. Season to taste with salt and pepper and serve.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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