Lemon
Haricots Verts and Corn Salad
This
knockout side dish makes delicious use of haricots verts, those thin French
string beans in the markets in springtime. The fresh corn and basil add
a taste of the summer soon to come.
Ingredients:
- 2 pounds
fresh haricots verts (green beans), rinsed and trimmed
- 3 ears
fresh corn, husked
- 2 tablespoons
finely chopped fresh basil
- 2 tablespoons
finely chopped flat-leaf parsley
- Juice
of 1/2 lemon
- 1/3
cup extra-virgin olive oil
- 1 tablespoon
balsamic vinegar
- Salt
and freshly ground black pepper, to taste
- 1/4
cup pitted and halved kalamata olives
Methoda:
1. In a saucepan of boiling salted water, cook the
beans for 4 or 5 minutes until crisp-tender. Rinse under cold running
water and drain. Transfer to a bowl and set aside.
2. In a saucepan of boiling salted water, cook the
ears of corn for 3 minutes. Rinse under cold running water and drain.
When cool enough to handle, use a small sharp knife to scrape the kernels
into the bowl with the beans. Hold the ears upright in the bowl or on
a plate and scrape downward. Let the milky corn liquid mingle with the
kernels and beans. Add the basil and parsley, sprinkle with the lemon
juice and toss.
3. In a small bowl, whisk together the oil and vinegar
and season to taste with salt and pepper. Pour over the salad and toss
thoroughly.
4. Place on a serving platter or in a shallow bowl
and top with the olive halves. Serve warm, chilled, or at room temperature.
Serves: 6
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
