Corn And Tomato Scramble Gourmet Summer Salad Recipes

CORN-AND-TOMATO SCRAMBLE (GOURMET SUMMER SALAD)

Steps:

• Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
• While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
• Stir together corn, tomatoes, and scallion greens.

GOURMET SALAD (SALADE GOURMANDE)

Steps:

• Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
• Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
• Cook the artichokes, uncovered, until soft (20-30 minutes).
• Put them in a bowl of cold water.
• When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
• Boil the beans in salted water until crisp and put in cold water.
• Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
• Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
• Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
• Mix artichokes, asparagus and beans with the dressing.
• Rinse the lettuce and pat dry.
• Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
• Serve immediately.

CORN TOMATO SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
• In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

SWEET CORN-TOMATO SALAD

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.