Corn And Red Pepper Caesar Salad

Recipe Ingredients

4		Corn on the cob
		= (or 3 cups canned corn kernels, drained)
1		Red bell pepper - seeded, diced
1		Romaine lettuce head - leaves separated (medium)
4		Eggs (large)
1 1/2 cups	45g / 1.6oz	Garlic croutons
2/3 cup	97g / 3.4oz	Grated Parmesan cheese
3/4 cup	177ml	Olive oil
1 teaspoon	5ml	Minced garlic - or to taste
1/4 cup	59ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
1 tablespoon	15ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, drain and rinse under cold water. Drain again and refrigerate until serving time.

Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes. Remove from heat and run under cold water until cool. Peel and set aside until serving time.

Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.

To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.

Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.

This recipe yields 4 servings.

Per Serving: 820 Cal; 24g Prot; 60g Total Fat (10 Sat. Fat); 50g Carb.; 225mg Chol; 790mg Sod.; 6g Fiber.

Wine Suggestion: Corn, sweet red pepper and a salty Parmesan cheese will match well with a Chardonnay. Try the Devil's Lair Margaret River Chardonnay.

Source:
Vegetarian Times, August 2002

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