Dinner Tonight: Amagansett Raw Corn, Tomato, And Snap Pea Salad Recipe
- 8 ears fresh corn, stripped from the cob with a knife
- 2 quarts cherry tomatoes, halved or quartered depending on size
- 3 tablespoons high-quality balsamic vinegar
- 1 medium red onion, diced
- 1 quart sugar snap peas
- 1 handful basil leaves, roughly chopped
- coarse sea salt, such as Maldon
- freshly cracked pepper
- 4 slices thick crusty bread, grilled or toasted
- Bring a pot of salted water to boil, and prepare an ice bath. Cook the sugar snap peas until bright green and still slightly crunchy, 1-2 minutes. Drain and transfer them to an ice bath to rapidly cool. Remove to a cutting board, dry, and remove the string along the pea pod, then cut into thirds.
- Toss the corn, tomatoes, onion, snap peas, and balsamic in a bowl. Season to taste with salt and pepper. Allow to sit for at least five minutes-and as long as a few hours-to let the flavors marry. Stir in the fresh basil and serve with grilled bread.
corn, cherry tomatoes, balsamic vinegar, red onion, sugar, handful basil, salt, freshly cracked pepper, crusty bread
Taken from www.seriouseats.com/recipes/2011/08/amagansett-raw-corn-tomato-and-snap-pea-salad-recipe.html (may not work)