Reese Witherspoon is not just a talented actress; she is also an accomplished cook. This recipe for Tomato-Corn Salad was created by her grandmother, Dorothea. (I learned how to cook and be a hostess from my grandmother as well. The older generations were amazing in the kitchen!)
I made a double batch of it for Sukkot and it got rave reviews from kids and adults. I love that it has fresh ingredients that are healthy and delicious. Also, it’s parve and pairs well with most any meal.
As usual, I tweaked the recipe slightly. I’ll show mine and link to the original. To make Tomato-Corn salad, you will need:
- 1/4 cup white vinegar
- 2 Tbsp. fresh lime juice
- 2 tsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. black pepper
- 1 shallot, finely chopped
- 1/2 cup extra-virgin olive oil
- 6 cups cooked corn (fresh or frozen)
- 2 pints cherry tomatoes, halved
- 1 bunch green onions, thinly sliced
- 1 cup lightly packed fresh herb leaves (I used parsley and chives.)
In a large bowl, whisk together vinegar, lime juice, mustard, salt, pepper, and shallot, then set aside for 5 minutes to let the flavors meld. While whisking constantly, slowly drizzle in oil to make a dressing.
Add to the dressing, the corn, tomatoes, green onions, and herbs. Toss well to combine. Can be served cold or room temperature (I prefer the latter.)
Do you have a yummy salad recipe to share?