green salad with corn + basil vinaigrette

styling by Catrine Kelty | photo by Keller + Keller

Basil Vinaigrette
1/2 medium shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons finely minced fresh basil
1/4 cup plus 2 tablespoons extra virgin olive oil

1/4 pound green beans, trimmed
2 ears of fresh corn, husks and silks removed
Handful fresh basil, for garnish
1 large bunch fresh mixed greens, washed and dried

  1. In a medium bowl, combine shallot, mustard, and vinegar. Season with salt and pepper. Add basil. Slowly whisk in olive oil to emulsify. Taste for seasonings and adjust if desired. Set aside.
  2. Fill a medium saucepan with water and bring to a boil. Prepare a large bowl of ice water and set aside. Add green beans to boiling water and cook for 1-2 minutes, just until beans turn bright green but still have a bit of snap. Remove with a slotted spoon and transfer to ice water to cool. Drain well and pat dry. Transfer to a large bowl.
  3. Lay corn on its side and, using a sharp knife, carefully cut off kernels from cobs. Transfer cut corn to bowl with beans. Add basil and greens. Pour a bit of dressing around outside of bowl and carefully mix salad with vinaigrette, coating evenly. Serve immediately with remaining vinaigrette.

Serves 4-6.