Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Jicama; julienned |
1 cup | Napa cabbage; finely shredded |
½ cup | Carrot; julienned |
¼ cup | Shelled English peas |
¼ cup | Fava beans |
½ cup | Fresh corn kernels |
2 \N | Heads frisee lettuce; up to 3 |
\N \N | Sweet corn dressing; recipe follows |
6 \N | Ears sweet corn |
½ \N | Vanilla bean |
1 tablespoon | Freshly squeezed lemon juice; up to 2 |
2 teaspoons | Freshly grated lemon zest |
2 teaspoons | Chopped fresh tarragon |
\N \N | Salt and pepper to taste |
SWEET CORN DRESSING
Combine all ingredients together in a large bowl and toss well. Drizzle salad with the sweet corn dressing.
Sweet corn dressing:
Slice raw corn kernels away from the cobs. Run the corn kernels through an electric vegetable juicer. Strain the juice through a fine strainer. This should yield about 2 cups of corn milk. Place the corn milk and vanilla bean in a small saucepot over a low flame. Stir constantly until the milk thickens to a sauce. Remove from the heat and allow to cool. Add the remaining ingredients. If you like a tangier dressing, add more lemon juice.
Converted by MC_Buster.
Per serving: 736 Calories (kcal); 8g Total Fat; (8% calories from fat); 32g Protein; 157g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 9½ Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.