July Vegetables in Vinaigrette

Ingredients

JULY VEGETABLES IN VINAIGRETTE

4 ears of corn cut off cob

Blanch in boiling water for 1 min and drain.

1 lb fresh green beans trimmed and cut in ½ diagonally

Cook in boiling salted water for 3-4 min and drain.

1/2 red onion cut in ½ through root end then lengthwise into very thin slices

Put in bowl filled with ice water for at least 15 min

1 clove garlic

1/4 cup red wine vinegar

1/3 cup olive oil

Mash the garlic to a paste with a mortar and pestle and whisk in the

vinegar. Let sit for 5-10 min and whisk in the olive oil.

1 pint cherry tomatoes cut in half

1 cups fresh basil chopped roughly

Just before serving, drain onions. Put in bowl with beans, corn, tomatoes,

basil. Toss with vinaigrette and season with salt and pepper.

Procedure

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