Market Salad with Corn, Beets, Fennel, and Cucumber

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

Ingredients

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

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

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