SUMMER CORN SALAD WITH FRESH MOZZARELLA AND MACHE

By akselden

Ingredients

• FOR VINAIGRETTE:
• 6 scallions
• 2 cups corn kernels, freshly shucked, cut
• 3 balls fresh mozzarella (about 24 ounces) in 1/2" slices at room temperature
• 1 bunch macbe, roots trimmed, rinsed,
• dried thoroughly (watercress may be
• substituted)
• 1/4 cup basil oil (sold in gourmet stores)
• 1/4 cup balsamic vinegar
• 2 tablespoons shallots, peeled, minced
• 3/4 cu.p extra-virgin olive oil
• sea salt
• freshly ground pepper

Preparation

Step 1

Blanch scallions in boiling salted water until softened. Drain and cool quickly in a bath of ice and water to preserve green color. Set aside.
Blanch corn in salted boiling water for about 30 seconds. Drain and set aside. To prepare vinaigrette, combine vinegar and shallots. Whisk in olive oil, and season generously with salt and pepper.
To serve: Curl each scallion into a circle on each salad plate. Mix corn with basil oil, season with salt and pepper, and fill each scallion circle with mixture. Top with slices of mozzarella, season with salt and pepper, and add a generous tuft of mache (or watercress). Drizzle with vinaigrette reserving enough to dot around the edge of each plate.