| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive07 |
6 |
servings |
INGREDIENTS
|
|
=== FOR THE VINAIGRETTE === |
| 3/4 |
c |
Basil leaves – (packed); washed, dried |
| 1/2 |
ts |
Dijon mustard |
| 2 |
tb |
White wine vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly-ground black pepper |
| 1 |
pn |
Sugar |
| 1/4 |
c |
Extra-virgin olive oil; plus |
| 1 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Canola oil |
|
|
=== FOR THE SALAD === |
| 10 |
|
Corn ears; husked |
| 3/4 |
lb |
Cherry tomatoes; quartered |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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