Corn, roasted red pepper and asparagus saladThis fresh and crisp salad will lighten up any meal. Great as a side or a light snack. |
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Ingredients: |
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3 red peppers, roasted, seeded and diced 3 cups yellow corn, frozen 2 pounds asparagus, trimmed 2 small red onions, diced ½ cup basil, chiffonade Dressing ½ cup honey 1½ cups white wine vinegar 2 teaspoons Kosher salt 1 teaspoon ground black pepper |
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Roast red peppers until the skins are fully black; place peppers in plastic bag and remove skin by rubbing off in bag. Remove seeds and membrane, then dice and set aside.
Bring water and salt to a boil in a large stock pot.
We will next perform what’s known as blanching and shocking. It’s a fairly simple procedure that involves immersing the food in boiling water for 1-3 minutes (the time depends on the food) and then immediately placing the food in ice water in order to stop the cooking process and keep the vegetables crisp.
Beginning with the corn, blanch for 3 minutes and immediately place in ice water.
Next, blanch the asparagus for one minute and immediately place in ice water.
Take the asparagus and cut them—on an angle--into bite-size pieces; add to bowl.
Sprinkle red peppers over asparagus mixture.
In another bowl, mix dressing ingredients and lightly drizzle over asparagus salad.