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 c Rice wine vinegar
1/2 c Walnut or olive oil
Salt, pepper
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 c Rice wine vinegar
1/2 c Walnut or olive oil
Salt, pepper
DIRECTIONS
Note: In lieu of parboiling, the vegetables can be
sautéed in olive oil until tender-crisp, if desired.
*Note: Bell peppers should be cut in strips. (**Bibb lettuce may be used instead of arugula.
***Red leaf lettuce should be sliced.
*Note: Bell peppers should be cut in strips. (**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
