May 2012

Spring Vegetable Chopped Salad with Creamy Basil Dressing

2 ears corn on the cob (blanched* & cut off cob)
2 zucchini (diced into half-inch pieces)
3 tomatoes (seeded & diced into half-inch pieces)
1 bunch scallions (chopped)
2 cucumbers (peeled, seeded, and chopped into half-inch pieces)
1 yellow pepper (seeded and chopped into half-inch pieces)
8 oz fresh mozzarella (cut into half-inch pieces)
6-8 leaves of fresh basil (shredded)


Combine all ingredients except shredded basil.  Add salt & pepper, then toss with creamy basil dressing (recipe below). Garnish with shredded basil.

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


Creamy Basil Dressing

½ cup mayonaise
½ cup fresh basil
¼ cup red wine vinegar
¾ cup olive oil
2 teaspoons dijon mustard
salt & pepper


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