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Categories:
mixed salad green tomatoes cucumber corn Parmesan cheese shallot balsamic vinegar lemon juice mustard olive oil salt arugula leaf
Viewed: 23 - Published at: 8 years agoIngredients
- 12 lb mixed salad green, finely chopped
- 1 large ripe tomatoes, coarsely chopped
- 12 cucumber, peeled, seeded, and cut into 1/4-inch dice
- 1 ear of corn, shucked (fresh white or yellow sweet corn)
- 14 cup parmesan cheese, coarsely shredded
- 1 shallot
- 1 12 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 12 cup olive oil
- salt and pepper
- 12 cup arugula leaf, packed coarsely chopped
Method
- Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
- With the machine running, gradually add the oil to make and emulsified sauce.
- Add the salt, pepper, and arugula.
- Pulse until well blended.
- Taste and adjust the seasoning.
- Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
- Divide the salad among individual plates and serve.
- NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated.
- Whisk it well before using.
