Raw Corn Salad With Shiso and Basil

  

Ingredients

For the Salad:

3 cups fresh corn kernels, cut from 3 to 4 cobs

2 cups grape tomatoes, halved

6 to 8 medium red radishes, halved and thinly sliced

1 large cucumber, sliced

1 medium shallot, finely sliced

3 ounces feta cheese, crumbled

1/4 cup loosely packed shiso leaves finely chopped, plus leaves for garnish

shiso leaves, its  curry-like flavor and touches of cumin, cilantro, parsley, mint, and cinnamon; red shiso with its sweeter start that turns into a cinnamon-mint taste; and mixed shiso that allows you to enjoy the best of both.

 

1/4 cup loosely packed basil leaves, finely chopped, plus leaves for garnish

For the Dressing:

2 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil

2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

Directions

For the Salad: Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and herbs in a large bowl. Toss gently to combine. 

For the Dressing: Combine balsamic vinegar, olive oil, and Dijon mustard in a small bowl or sealable container. Whisk well or seal the container and shake vigorously until dressing is smooth and emulsified. Season with salt and pepper, blend again, and pour over salad. Toss until ingredients are evenly coated, then serve right away, garnishing with shiso and basil leaves.  

 

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