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Name: Corn And Tomato Salad with Basil Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 pn Sugar; 1/4 ts Salt; 2 tb White wine vinegar; 1/2 ts Dijon mustard; === FOR THE SALAD ===; 1 tb Extra-Virgin Olive Oil; Salt to taste; 1/4 c Extra-virgin olive oil; plus; 3/4 lb Cherry tomatoes; quartered; 3/4 c Basil leaves - (packed);; 2 tb Canola oil; 10 Corn ears; husked; === FOR THE VINAIGRETTE ===; 1/8 ts Freshly-ground black pepper; Black Pepper freshly ground

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INGREDIENTS

1 pn Sugar
1/4 ts Salt
2 tb White wine vinegar
1/2 ts Dijon mustard
=== FOR THE SALAD ===
1 tb Extra-Virgin Olive Oil
Salt ; to taste
1/4 c Extra-virgin olive oil; plus
3/4 lb Cherry tomatoes; quartered
3/4 c Basil leaves - (packed);
2 tb Canola oil
10 Corn ears; husked
=== FOR THE VINAIGRETTE ===
1/8 ts Freshly-ground black pepper
Black Pepper ; freshly ground

Servings

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

NOTES

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Corn And Tomato Salad with Basil Vinaigrette

1 pn Sugar 
1/4 ts Salt 
2 tb White wine vinegar 
1/2 ts Dijon mustard 
  === FOR THE SALAD === 
1 tb Extra-Virgin Olive Oil 
  Salt to taste
1/4 c Extra-virgin olive oil; plus 
3/4 lb Cherry tomatoes; quartered 
3/4 c Basil leaves - (packed); 
2 tb Canola oil 
10  Corn ears; husked 
  === FOR THE VINAIGRETTE === 
1/8 ts Freshly-ground black pepper 
  Black Pepper freshly ground

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

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 6 servings

Calories: 134
Calories from Fat: 123 (92%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 9.8mg		0 %
Potassium 6.1mg		0 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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