Simple slaw with sweet corn dressing

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.

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