Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions
Photo by Mark Thomas

Ingredients

  • 6 cups fresh corn kernels
  • 1 ½ tablespoons fresh tarragon
  • 3 tablespoons white wine vinegar
  • 18 green onions
  • 1 ½ teaspoons sugar
  • 3 cups cherry tomatoes
  • 1 cup olive oil
  • + 2 more ingredients
    • 6 tablespoons sour cream
    • 1 ½ tablespoons Dijon mustard

Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper. Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle wi...

View full recipe at Epicurious

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