Created by: Chef Keith Snow
This is a simple yet delicious corn, tomato and watercress salad recipe.
3 tablespoons Harvest Eating vinaigrette
French grey sea salt & fresh black pepper to taste
your best extra virgin olive oil for drizzling
4 cups loosely packed washed watercress or arugula
2 cups corn kernels (about 4 ears)
20 cherry tomatoes halved or 2 beefsteak tomatoes diced
1. Steam corn kernels for 5 minutes, drain and run under cold water to stop cooking and cool off corn.
2. In a large bowl with all ingredients in it, pour on the vinaigrette and season with salt & pepper.
3. Toss well to coat everything.
4. Serve on chilled plates, drizzle with olive oil at last minute, serve.