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Veggie and Bread Salad with Corn

1 cup fresh or frozen corn kernels
1 carrot, very thin oblong pieces
1 red onion, thin half moon slices
1 small bunch broccoli rabe, rinsed well, left whole
5-6 slices whole grain, sourdough bread, crusts removed, 1-inch cubes
6-8 red radishes, thinly sliced
1-2 cucumbers, thinly sliced on the diagonal

12-15 oil-cured black olives, pitted, coarsely minced 

1/2 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sea salt
5-6 fresh basil leaves, finely minced 

Bring a pot of water to a boil. Blanch the corn for about 30 seconds, drain and place in a mixing bowl. Blanch carrot for about one minute, drain and add to corn. Blanch red onions for about 30 seconds, drain and add to corn and carrots. Blanch greens for about a minute, drain and cut into bite-sized pieces. Mix cooked greens, bread cubes, radishes, cucumbers and olives into the corn and carrot mixture. Prepare the dressing by whisking the ingredients together until smooth. Adjust flavor to your taste. Stir dressing gently into veggie and bread mixture and set aside to marinate for at least one hour before serving. The longer the salad can marinate, the better the flavors will develop. Stir occasionally as the salad marinates.

Makes 5-6 servings. 

Note: You can substitute umeboshi vinegar for the lemon juice and salt. Use 2 teaspoons. 


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