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Ingredients
- 1 1/2 pounds zucchini
- 1 1/4 t. salt
- 1 c fresh corn kernels (cut from 2 ears)
- 2 T fresh lemon juice
- 1/2 t. sugar
- 1/4 t. black pepper
- 1/4 c. extra-virgin olive oil
- 8 oz grape or cherry tomatoes, halved lengthwise
- 1/4 c. thinly sliced fresh basil
Preparation
Step 1
Working with one zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core. Toss zucchini strips with 1 tsp salt and let drain in a colander set over a bowl, covered and chilled, for 1 hour. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels. Cook corn in a small saucepan of boiling water until tender, about three minutes. Drain, then rinse under cold water and pat dry. Whisk together lemon juice, sugar, pepper, and remaining 1/4 t salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.
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