mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Farmers Market Salad
(Serves 4)
Ingredients:
8 ounces small yellow or red potatoes
2 ears of fresh corn, kernels removed
1 tablespoon butter
12 grape tomatoes, halved
1/2 cup diced red bell pepper
1 small shallot, minced (about 2 tablespoons)
2 tablespoons white balsamic vinegar
1/2 tablespoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups arugula
8-10 fresh basil leaves, torn into pieces
Handful of mozzarella pearls
Directions:
Place potatoes in a small saucepan covered with water. Bring to a boil and cook 10-12 minutes or until tender. Drain and chill.
In a small skillet, melt 1 tablespoon of butter. Add the corn kernels and saute until slightly browned, about 4-5 minutes. Transfer to a plate to cool.
Cut the chilled potatoes into bite-size pieces. Combine the potatoes, corn, tomatoes, and bell peppers in a bowl.
In a small bowl, whisk together the shallots, vinegar, mustard, olive oil, salt and pepper. Add the dressing to the potato and corn mixture; gently toss to combine. Add the arugula and toss again. Transfer the mixture to a serving platter, top with the torn basil leaves and the mozzarella pearls.
Note: Sautéed corn adds another dimension to this salad but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and add them directly to the salad.
8 ounces small yellow or red potatoes
2 ears of fresh corn, kernels removed
1 tablespoon butter
12 grape tomatoes, halved
1/2 cup diced red bell pepper
1 small shallot, minced (about 2 tablespoons)
2 tablespoons white balsamic vinegar
1/2 tablespoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups arugula
8-10 fresh basil leaves, torn into pieces
Handful of mozzarella pearls
Directions:
Place potatoes in a small saucepan covered with water. Bring to a boil and cook 10-12 minutes or until tender. Drain and chill.
In a small skillet, melt 1 tablespoon of butter. Add the corn kernels and saute until slightly browned, about 4-5 minutes. Transfer to a plate to cool.
Cut the chilled potatoes into bite-size pieces. Combine the potatoes, corn, tomatoes, and bell peppers in a bowl.
In a small bowl, whisk together the shallots, vinegar, mustard, olive oil, salt and pepper. Add the dressing to the potato and corn mixture; gently toss to combine. Add the arugula and toss again. Transfer the mixture to a serving platter, top with the torn basil leaves and the mozzarella pearls.
Note: Sautéed corn adds another dimension to this salad but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and add them directly to the salad.
YOU MIGHT ALSO LIKE
This Farmers Market Salad makes a great dinner salad filled with fresh vegetables and greens all in a delicious vinaigrette. You can substitute whatever veggies you love in it. It’s meant to be made with whatever you have on hand, or whatever looks good at the farmer’s market.
HOW TO REMOVE CORN KERNELS FROM THE COB
Here's how to do it:
Hold the corn cob vertically in the middle of a large bowl with the pointy end up.
With a sharp knife, start at the top of the cob and slice off a strip of kernels down one side of the ear. Keep rotating the ear until you have removed all of the kernels. Discard the cob.
Hold the corn cob vertically in the middle of a large bowl with the pointy end up.
With a sharp knife, start at the top of the cob and slice off a strip of kernels down one side of the ear. Keep rotating the ear until you have removed all of the kernels. Discard the cob.
We may earn a commission when you use one of our links to make a purchase.
WHITE BALSAMIC VINEGAR
White Balsamic Vinegar has all the unique notes and complexities of traditional balsamic vinegar, but without the color.
KEEP PRODUCE FRESHER LONGER
The built-in FreshVent filter in these containers regulates the flow of oxygen and carbon dioxide to create the optimal environment for your fresh produce.
SALAD RECIPES > FARMERS MARKET SALAD