March 2009

Spring Vegetable Chopped Salad
Creamy Basil Dressing

Ingredients

Salad
      2 ears corn on the cob (blanched* & cut off cob)
      2 zucchini (½ inch dice)
      3 tomatoes (seeded & ½ inch dice)
      1 bunch scallions (chopped)
      2 cucumbers (peeled/seeded & ½ inch dice)
      1 yellow pepper (seeded & ½ inch dice)
      8 oz fresh mozzarella (½ inch dice)
      6-8 leaves of fresh basil (shredded)
      salt & pepper

Dressing
      ½ cup mayonnaise
      ½ cup fresh basil
      ¼ cup red wine vinegar
      ¾ cup olive oil
      2 teaspoon dijon mustard
      salt & pepper

Directions

Salad
Combine all ingredients except shredded basil. Add salt & pepper, toss with creamy basil dressing. Garnish with shredded basil.

Dressing
In a food processor combine mayonnaise, mustard, & basil. Then slowly add vinegar with motor running. Once combined, slowly add oil. Season with salt & pepper.

*To blanche corn, bring a pot of salted water to a boil, cook corn for about 2 minutes. To prevent corn from overcooking, place in a bowl of ice water after cooking