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.