Sometimes you just crave something super green and refreshing. While the basil vinaigrette may take a bit longer than opening a pre made bottle from the fridge, the bright flavor is well worth the effort!
1 fresh corn on the cob (raw)
1/3 -1/2 cup fresh peas
baby greens salad mix (about 4 cups, or 1 bag)
1 batch basil vinaigrette (recipe below)
goat cheese, crumbled
quick pickled cucumber
1. Heat small saucepan of water and blanch peas for about 30 seconds, or until they all float. Strain and set aside.
2. Carefully slice corn off the cob.
3. Quick pickle cucumber slices by setting in a bowl of 2 tbsp water and 2 tbsp vinegar with a pinch of sugar.
4. Assemble salad: place greens mix, half the corn, and peas in a large bowl and toss with about 1/2 basil vinaigrette. Move to a serving platter then add remaining corn and peas, cucumber slices, and crumbled goat cheese. Drizzle remaining basil vinaigrette on top.
1 small garlic clove
1 cup fresh basil leaves, packed
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
salt, pepper, red pepper, to taste
place garlic, basil, oil, and vinegar in a blender and process until smooth. season to taste.