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
The History of Recipes
Written recipes as a concept can be observed far back into distant history, certainly as far back into history as early Egypt, and maybe even further. Having said that, sadly, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a series of stone tablets in 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 people feel blissful. Much later, in Roman times a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. This early Roman chef describes how the Roman cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as basil and coriander. These new foods and spices caused a torrent in recipe books, most of which still exist in private collections. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Composed California Corn Salad recipe.
