| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
Clprime3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Jicama; julienned |
| 1 |
c |
Napa cabbage; finely shredded |
| 1/2 |
c |
Carrot; julienned |
| 1/4 |
c |
Shelled English peas |
| 1/4 |
c |
Fava beans |
| 1/2 |
c |
Fresh corn kernels |
| 2 |
|
Heads frisee lettuce; up to 3 |
|
|
Sweet corn dressing; recipe follows |
| 6 |
|
Ears sweet corn |
| 1/2 |
|
Vanilla bean |
| 1 |
tb |
Freshly squeezed lemon juice; up to 2 |
| 2 |
ts |
Freshly grated lemon zest |
| 2 |
ts |
Chopped fresh tarragon |
|
|
Salt and pepper to taste |
INSTRUCTIONS
SWEET CORN DRESSING
Combine all ingredients together in a large bowl and toss well. Drizzle
salad with the sweet corn dressing.
Sweet corn dressing:
Slice raw corn kernels away from the cobs. Run the corn kernels through an
electric vegetable juicer. Strain the juice through a fine strainer. This
should yield about 2 cups of corn milk. Place the corn milk and vanilla
bean in a small saucepot over a low flame. Stir constantly until the milk
thickens to a sauce. Remove from the heat and allow to cool. Add the
remaining ingredients. If you like a tangier dressing, add more lemon
juice.
Converted by MC_Buster.
Per serving: 736 Calories (kcal); 8g Total Fat; (8% calories from fat); 32g
Protein; 157g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 9
1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007
Converted by MM_Buster v2.0n.
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