Summertime Chopped Veggie Salad with Creamy Shallot Vinaigrette

Name: Summertime Chopped Veggie Salad with Creamy Shallot Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 serving
Ingredients: ½ cup shallot confit; 3 tablespoons red wine vinegar; 2 teaspoons honey; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped parsley; 2 ears corn on the cob; 1 medium zucchini; 1 Sweet Bell Pepper; 2 plum tomatoes; 1 stalk celery; 1 cup frozen peas; 3 scallions; 2 tablespoons red onion

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4
Calories
231 kcal
Course
Side Dish, Salad
Cuisine
American

Summertime Chopped Veggie Salad with Creamy Shallot Vinaigrette

Andrew Underwood

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This fresh crunchy sweet corn salad is loaded with crisp, at their peak summer veggies, like zucchini, bell peppers, ripe tomatoes and tender peas. The shallot vinaigrette is creamy and lush.

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Ingredients

Servings

FOR CREAMY SHALLOT VINAIGRETTE

½ cup shallot confit recipe on this site
3 tablespoons red wine vinegar or champagne vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped parsley

FOR CHOPPED SALAD

2 ears corn on the cob
1 medium zucchini finely diced (to about the same size as corn kernels)
1 Sweet Bell Pepper finely diced (to about the same size as corn kernels)
2 plum tomatoes finely diced (to about the same size as corn kernels)
1 stalk celery finely diced (to about the same size as corn kernels)
1 cup frozen peas thawed
3 scallions white and light green parts, thinly sliced
2 tablespoons red onion minced

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Instructions

MAKE THE CREAMY SHALLOT VINAIGRETTE

In the work bowl of a mini food processor or blender, combine the shallots and oil, red wine vinegar, dijon mustard, honey and kosher salt. Pulse or blend until smooth and creamy. Transfer to a bowl and stir in the black pepper and parsley. Set aside.

ASSEMBLE THE SALAD:

Remove the husks from the corn kernels and cut the kernels off the cob. To do this, use a corn stripper (pictured) or hold a corn cob upright in a large bowl and use a chef's knife or santoku to cut the kernels off and into the bowl to catch them.
Combine the corn, zucchini, bell peppers, tomatoes, celery, peas, scallions and red onion. Toss to combine.
Add about ? cup of the shallot dressing to the salad and toss to coat. Taste the salad. If it needs more dressing, add it about 1-2 tablespoons at a time, but don't overdress it. Any leftovers can be used to dress other vegetables or on poached fish, chicken or steamed vegetables.
Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator.

Nutrition Information

Show Details

Calories 231kcal (12%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 11g (55%) Sodium 624mg (26%) Potassium 546mg (16%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 2100IU (42%) Vitamin C 76mg (84%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 231 kcal

% Daily Value*

Calories	231kcal	12%
Carbohydrates	23g	8%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	11g	55%
Sodium	624mg	26%
Potassium	546mg	12%
Fiber	5g	20%
Sugar	12g	24%
Vitamin A	2100IU	42%
Vitamin C	76mg	84%
Calcium	36mg	4%
Iron	2mg	11%