Hello Summer Salad
Prep Time
15 minutes
Cooking Time
10 minutes
Yields
6
Ingredients
Ingredients
1 package Israeli Couscous or Quinoa
2 ears corn
2-3 heirloom tomatoes
2 zucchinis
1 shallot
1 jalapeno pepper
5 cherry tomatoes
Chunky Lemon Basil Dressing (see below)
Basil for garnish
Ingredients -Dressing
5 lemon slices, cut to1/4" thick with seeds removed
1 cup basil leaves,loosely packed
Olive oil as needed
Salt and pepper to taste
Directions
1. Cook Israeli couscous or quinoa according to package instructions.
2. Boil ears of corn for 5minutes. Let cool to room temperature then shuck the kernels, keeping them somewhat intact.
3. Peel zucchini into ribbons with a vegetable peeler. Blanch in boiling water for 15 seconds, drain,then bring to room temperature.
4. Toss thinly sliced shallot, sliced jalapeno, and halved cherry tomatoes with the chunky lemon basil dressing.
5. Spoon couscous over a platter. Arrange wedges of heirloom tomato and corn around the couscous.Mound the zucchini ribbons in the center. Generously ladle the chunky dressing over the zucchini.
6. Garnish with lemon wheel, basil sprig. Serve at room temperature
Directions -Dressing
1. Chop lemon and basil in a food processor.
2. Stream in oil until itr eaches a chunky dressing consistency.
3. Season to taste with salt and pepper.