Summer Dinner Salad with Creamy Caper Dressing

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Creamy Caper Dressing: Whisk together the capers, vinegar, buttermilk, salt and pepper.
  • Then whisk in the oil in a steady stream to emulsify.
  • Salad: Prepare a large bowl of ice water.
  • STeam the corn until tender, about 3 to 6 minutes, depending on the ripeness, immediately plunge the corn into the ice water, and remove as soon as it's cooled.
  • Using a large sharp knife, cut the corn from the cob, being sure to catch any juice.
  • Cut the tomatoes in half width wise, then scoop out the seeds with your fingers.
  • Cut into 1/4 inch dice.
  • Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip.
  • Cut inner leaves into 1/2 inch ribbons, then wash and dry thoroughly.
  • Remove any brown outer leaves from the endive, then cut leaves into 1/2 inch ribbons.
  • Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl.
  • Toss with the dressing to distibute evenly.
  • Add salt and pepper as you toss, until the capery flavour of the dressing comes through on the leaves.
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