Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions
Info
Rating
Calories
422.0
Protein
5.0
Sodium
49.0
Fat
31.0
Description
The salad components can be made a day ahead and assembled just before serving.
Ingredients
3 tablespoons white wine vinegar
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons sugar
1 cup olive oil
6 tablespoons sour cream
18 green onions
6 cups fresh corn kernels
3 cups halved cherry tomatoes
Directions
Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.
