green salad with corn + 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
- 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.
- 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.
- 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.