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Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

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Serves 4

  • by from Fine Cooking
    Issue 118

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

  • 3 Tbs. extra-virgin olive oil
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 1 pint cherry tomatoes, halved or quartered (depending on size)
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh tarragon
  • Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 75; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Super easy to make, pretty to present, wonderful to taste, nutritious to be healthy - what's not to love?

This is so delicious and easy. We have made it about five times now.

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