CORN, CHERRY TOMATO AND GREEN ONION SALAD   
  Ingredients :
    15 green onions
    3 ½ cups cherry tomatoes, halved
    Bread croutons
    Salt
    6 cups fresh corn kernels
    3 bacon strips, browned and finely chopped
    ¼ cup olive oil
    Pepper

    Dressing:
    3 tablespoons white vinegar
    2 tablespoons fresh tarragon (dried can be used if fresh is not available)
    1 tablespoon Dijon mustard
    2 teaspoons sugar
    ¾ cup olive oil
    6 tablespoons sour cream
    Salt
    Pepper

  Preparation:

Brush olive oil on a baking sheet and place onions. Brush onions with remaining oil and sprinkle with salt and pepper. Roast onions in preheated oven at 400°F (200°C) until beginning to brown. This process takes 10 minutes approximately.

Remove from oven, cool and cut into 1 inch (2 cm) pieces. Transfer to a large bowl.Cook corn in boiling salted water until crisp tender. Drain and cool. Add to onions. Add tomatoes, bacon, dressing and toss.

Dressing:
Blend or process wine, tarragon, mustard, sugar. Gradually pour olive oil while blending or processing.

Transfer to a small bowl and whisk in sour cream. Season to taste.Sprinkle bread croutons over salad if desired.
 
        6 – 8 servings
       
 
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