Corn Tomato Asparagus Salad

By janicecraig

Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn kernels. Just blanch them super fast–they’ll defrost in a matter of seconds. For the tomato, I used grape, but use any small, sweet tomato you like.

Ingredients

• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 teaspoon honey
• pinch of salt and pepper
• 1 small clove garlic, grated fine
• 2 teaspoons dijon mustard
• 1 small shallot, minced
• 4 Tablespoons olive oil
• 1 handful–about 1/2 cup–small tomatoes, halved
• 2 ears corn, husked, or 1 cup frozen kernels
• 1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks
• 1 tablespoon each fresh, chopped basil and parsley

Preparation

Step 1

Bring a large pot of water to a boil and salt the water well–think the sea. Make an ice bath in a large bowl and set aside, near the boiling salt water.

In a jar with a tight fitting lid combine lemon juice, vinegar, honey, salt/pepper, garlic, shallot, mustard, and olive oil. Shake the jar vigorously to combine well and emulsify. Pour about half of the dressing into the bottom of a large bowl and set aside.

Drop the corn into the blanching water for a minute or two, remove, and shock in the ice bath until cooled. Pat the corn cobs dry with a paper towel and cut the kernels off the cob. Next, drop the asparagus into to boiling water and blanch for 60-90 seconds. Remove the asparagus pieces with a skimmer and shock in the ice bath until chilled. Drain well. In dressing bowl combine corn, asparagus, tomato, and herbs, folding gently to combine with the vinaigrette. Add additional reserved vinaigrette if desired, season with salt and pepper to taste. I like this salad best after it has chilled a bit in the refrigerator, but it can be eaten immediately as well.