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Tomato Salad
2015-10-26
https://www.metro.ca/userfiles/image/recipes/salade-de-tomates-10347.jpg
PT15M
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Cook corn on a cast iron pan or BBQ, leaving the husk on.Turn the corn over medium to high heat for twenty minutes.Remove corn and allow to cool.Crush garlic clove and heat in a pan with 50 ml olive oil.Cut baguette into ½ inch cubes and toss in heated oil.Place on a sheet tray and bake at 350°F/177°C or until golden brown.Remove and allow to cool.Cut tomatoes in half and place in a large mixing bowl.Remove the husk from the cooked corn and cut off the kernels.Mix corn with tomatoes.Add the croutons, remaining olive oil, salt, freshly ground pepper, chilli flakes and lemon juice.Tear basil leaves and add to the bowl and mix.Shave Grana Padano with a vegetable peeler on top of mix to garnish.Check the seasoning and adjust as needed.
2
Foodland Ontario
0
0
0
0
15 heirloom or ripe cherry tomatoes
1 cob of corn
1 clove garlic
7 oz (200 mL) extra virgin olive oil
7 oz (200 g) chopped baguette
1/2 lemon (juice only)
pinch of salt and pepper
pinch of chili flakes
6 basil leaves
2 1/2 oz (75 g) grana padano cheese
Tomato Salad
2
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
15
heirloom or ripe cherry tomatoes
-
1
cob of corn
-
1
clove garlic
-
7 oz
(200 mL)extra virgin olive oil
-
7 oz
(200 g)chopped baguette
-
1/2
lemon (juice only)
-
pinch of salt and pepper
-
pinch of chili flakes
-
6
basil leaves
-
2 1/2 oz
(75 g)grana padano cheese
Preparation
Cook corn on a cast iron pan or BBQ, leaving the husk on.
Turn the corn over medium to high heat for twenty minutes.
Remove corn and allow to cool.
Crush garlic clove and heat in a pan with 50 ml olive oil.
Cut baguette into ½ inch cubes and toss in heated oil.
Place on a sheet tray and bake at 350°F/177°C or until golden brown.
Remove and allow to cool.
Cut tomatoes in half and place in a large mixing bowl.
Remove the husk from the cooked corn and cut off the kernels.
Mix corn with tomatoes.
Add the croutons, remaining olive oil, salt, freshly ground pepper, chilli flakes and lemon juice.
Tear basil leaves and add to the bowl and mix.
Shave Grana Padano with a vegetable peeler on top of mix to garnish.
Check the seasoning and adjust as needed.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
