About Us saturday chef recipe

Bread Salad with Corn, Cherry Tomatoes & Basil

Original date aired: August 28th, 2010

Overview

Fresh Taber Corn is available now and would be a terrific component of this salad. 


Ingredients

The MEEZ

  • 1 shallot, cut lengthwise into very thin slices
  • 1 small garlic clove
  • Kosher salt to taste
  • 2 Tbsp red wine vinegar, more to taste
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup Italian Flat Leaf Parsley
  • 1/2 loaf rustic French bread, sliced
  • 1/2 cup extra-virgin olive oil
  • 3 cups corn kernels
  • 12 oz juicy grape tomatoes, cut in half and lightly salted
  • freshly ground black pepper to taste

Directions

The METHOD

  1. Heat oven to 400F.
  2. Using the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
  3. Put the paste in a small bowl and whisk in the vinegar.
  4. Cut up the basil & Italian flat leaf parsley and add to the garlic.
  5. Brush the slices of French bread with olive oil and bake until the slices are crisp and light golden brown on the outside - yet still soft inside.
  6. Set aside the toasted slices of bread to cool slightly, then cut them up into cubes.
  7. Bring a small pot of water to a boil and add the corn kernels, blanching them for 1 min. 
  8. Drain kernels well, and set aside.
  9. Put the corn kernels, shallots, and tomatoes into a large bowl and season to taste with salt.
  10. Add the bread and toss with the vinagrette.
  11. Taste again, then season with salt and pepper.
  12. Let sit for at least 15 minutes, but no longer than 30 minutes to let the bread absorb the juices.

Serve and Enjoy.

For questions about this recipe or any other recipe in our archive, please do not hesitate to drop us a line at chefjudywood@meezcuisine.com.

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