Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 48
July 5, 2012