Market Salad with Corn, Beets, Fennel, and Cucumber

Market Salad with Corn, Beets, Fennel, and Cucumber
Photo by Leo Gong

Ingredients

  • Coarse-grain salt, such as fleur de sel
  • 4 medium Chioggia (see Notes) or golden beets
  • 4 ears corn
  • 1 English cucumber
  • ½ teaspoon salt
  • 1 fennel bulb
  • 2 green onions
  • + 6 more ingredients
    • 6 basil leaves, divided
    • ¼ teaspoon freshly ground black pepper
    • 4 tablespoons plus 1 tsp. extra-virgin olive oil, divided
    • 2 tablespoons white wine vinegar
    • ¼ teaspoon dry mustard
    • 1 small garlic clove, minced or pressed

1. Preheat oven to 375°. Trim beets, put them on a large sheet of foil, drizzle with 1 tsp. olive oil, and wrap with foil. Roast beets until tender when pierced with a fork, 30 to 60 minutes. Unwrap and let cool. 2. Meanwhile, in a medium bowl, whisk together remaining 4 tbsp. olive oil, the vine...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network