Composed California Corn Salad Recipe


Ingredients

2 ears corn (or more)
1 small red bell pepper *
1 small green bell pepper*
2 small yellow squash,sliced
2 sm zucchini, sliced diag.
2 small japanese eggplants*
4 basil leaves, chopped
1 bunch arugula **
1 bunch red leaf lettuce ***
1/2 cup rice wine vinegar
1/2 cup walnut or olive oil
1 salt, pepper


Directions

Note: In lieu of parboiling, the vegetables can be sauteed in olive
oil until tender-crisp, if desired. *Note: Bell peppers and eggplant
should be cut in strips. (Eggplant is optional.) **Bibb lettuce may
be used instead of arugula. ***Red leaf lettuce should be sliced. Cut
corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
water to rolling boil. Drop pepper strips into boiling water. Parboil
1 minute or until color heightens. Remove peppers with slotted spoon
and drain. Refresh in bowl of cold water. Set aside. Add yellow
squash, zucchini and eggplants to boiling water. Parboil 2 minutes.
Remove with slotted spoon and drain. Set aside. Toss basil with
arugula and red leaf lettuce. Arrange greens on large, shallow
platter or tray. In large bowl stir to combine vinegar, walnut oil
and salt and pepper to taste. Add corn kernels to dressing, toss and
drain, reserving dressing. Arrange kernels in spoke pattern to
resemble sun rays over greens, mounding some in center. Separately
add peppers, squash, zucchini and eggplant to dressing, tossing
lightly. Arrange red, green and yellow vegetables in sections between
corn kernel spokes. Pour any remaining dressing over salad. Makes 6
to 8 servings


Servings: 6 servings

 

 

Composed California Corn Salad Recipe brought to you by Recipe Ideas


Categories: Corn; Salad


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In fact, the most ancient recipe discovered, according to academics are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated.

Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient Romans were skilled in the use of many different aromatic flavors, including many that are still in use today for example thyme, mint and asafoetida.

For the decades that followed, the wealthy families of Europe strove to serve the most extravagent banquests, and consequentially chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes common in their social group.

By the time we get to the 1900s, recipe books were greatly in demand as a result of better eduction, increased leisure time and having more disposable income.

The arrival of television brought us TV chefs and the demand for the spin-off recipe books.

And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as this.

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We hope you enjoy this Composed California Corn Salad recipe.

 


Composed California Corn Salad Recipe, one of many tasty recipes brought to you by Recipes Ideas




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