Recipes

  Summer Vegetable Salad
Serves Two


1 Cup yellow corn, about 2 ears, schucked
¼ cup cherry tomatoes, halved
¼ cup Romano beans
¼ cup green beans
¼ yellow beets
4 basil leaves, chopped

For the vinaigrette
¼ cup minced shallot
¼ fresh lemon juice
¼ white wine vinegar
Heaping Tbsp. Dijon Mustard
1½ cup virgin olive oil
Salt

Combine shallots, lemon juice, vinegar in a bowl, season it with salt and let it stand for 10 minutes.
Add mustard and whisk in oil.

Makes more than needed, reserve remaining vinaigrette for another use.



Blanch (cook) the vegetables in a large quantity of boiling water relative to the amount of vegetables you are cooking so you won't lower the temperature when you add the vegetables. Use 1 cup of salt for every gallon of water, the water should taste of the sea. To stop the vegetables from cooking, plunge them into a large quantity of ice water, let them chill completely in the ice water.

Blanch all the vegetables separately. Cook them in the boiling water until they are tender, but still bright green and firm to the tooth, about 3 minutes. Beets will take up to an hour depending on their size. Beets should be cooled to room temperature, peeled, and then refrigerated until completely chilled.

Cut the corn off the cob, cut the remaining ingredients into uniform bite size pieces and place all ingredients into a mixing bowl. Season the vegetables with salt, dress them with the vinaigrette and serve.
Summer Vegetable Salad
Serves Two


1 Cup yellow corn, about 2 ears, schucked
¼ cup cherry tomatoes, halved
¼ cup Romano beans
¼ cup green beans
¼ yellow beets
4 basil leaves, chopped

For the vinaigrette
¼ cup minced shallot
¼ fresh lemon juice
¼ white wine vinegar
Heaping Tbsp. Dijon Mustard
1½ cup virgin olive oil
Salt

Combine shallots, lemon juice, vinegar in a bowl, season it with salt and let it stand for 10 minutes.
Add mustard and whisk in oil.

Makes more than needed, reserve remaining vinaigrette for another use.



Blanch (cook) the vegetables in a large quantity of boiling water relative to the amount of vegetables you are cooking so you won't lower the temperature when you add the vegetables. Use 1 cup of salt for every gallon of water, the water should taste of the sea. To stop the vegetables from cooking, plunge them into a large quantity of ice water, let them chill completely in the ice water.

Blanch all the vegetables separately. Cook them in the boiling water until they are tender, but still bright green and firm to the tooth, about 3 minutes. Beets will take up to an hour depending on their size. Beets should be cooled to room temperature, peeled, and then refrigerated until completely chilled.

Cut the corn off the cob, cut the remaining ingredients into uniform bite size pieces and place all ingredients into a mixing bowl. Season the vegetables with salt, dress them with the vinaigrette and serve.
Summer Vegetable Salad
Serves Two


1 Cup yellow corn, about 2 ears, schucked
¼ cup cherry tomatoes, halved
¼ cup Romano beans
¼ cup green beans
¼ yellow beets
4 basil leaves, chopped

For the vinaigrette
¼ cup minced shallot
¼ fresh lemon juice
¼ white wine vinegar
Heaping Tbsp. Dijon Mustard
1½ cup virgin olive oil
Salt

Combine shallots, lemon juice, vinegar in a bowl, season it with salt and let it stand for 10 minutes.
Add mustard and whisk in oil.

Makes more than needed, reserve remaining vinaigrette for another use.



Blanch (cook) the vegetables in a large quantity of boiling water relative to the amount of vegetables you are cooking so you won't lower the temperature when you add the vegetables. Use 1 cup of salt for every gallon of water, the water should taste of the sea. To stop the vegetables from cooking, plunge them into a large quantity of ice water, let them chill completely in the ice water.

Blanch all the vegetables separately. Cook them in the boiling water until they are tender, but still bright green and firm to the tooth, about 3 minutes. Beets will take up to an hour depending on their size. Beets should be cooled to room temperature, peeled, and then refrigerated until completely chilled.

Cut the corn off the cob, cut the remaining ingredients into uniform bite size pieces and place all ingredients into a mixing bowl. Season the vegetables with salt, dress them with the vinaigrette and serve.
Summer Vegetable Salad
Serves Two


1 Cup yellow corn, about 2 ears, schucked
¼ cup cherry tomatoes, halved
¼ cup Romano beans
¼ cup green beans
¼ yellow beets
4 basil leaves, chopped

For the vinaigrette
¼ cup minced shallot
¼ fresh lemon juice
¼ white wine vinegar
Heaping Tbsp. Dijon Mustard
1½ cup virgin olive oil
Salt

Combine shallots, lemon juice, vinegar in a bowl, season it with salt and let it stand for 10 minutes.
Add mustard and whisk in oil.

Makes more than needed, reserve remaining vinaigrette for another use.



Blanch (cook) the vegetables in a large quantity of boiling water relative to the amount of vegetables you are cooking so you won't lower the temperature when you add the vegetables. Use 1 cup of salt for every gallon of water, the water should taste of the sea. To stop the vegetables from cooking, plunge them into a large quantity of ice water, let them chill completely in the ice water.

Blanch all the vegetables separately. Cook them in the boiling water until they are tender, but still bright green and firm to the tooth, about 3 minutes. Beets will take up to an hour depending on their size. Beets should be cooled to room temperature, peeled, and then refrigerated until completely chilled.

Cut the corn off the cob, cut the remaining ingredients into uniform bite size pieces and place all ingredients into a mixing bowl. Season the vegetables with salt, dress them with the vinaigrette and serve.

Cosmo Cafe
1000 K Street
Sacramento, CA
916-446-9800
www.cosmosacramento.com

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)