Corn and Endive Salad

Corn and Endive Salad
  • 6 servings
  • 1:00 Preparation
  • 0:15 Cooking
  • 1:45 Total Time

Ingredients

Add all
  • 2 1/2 cups
    (625 mL)

    fresh corn (5 ears blanched and shelled)

  • 6

    green onions, chopped

  • 2

    red sweet peppers chopped

  • 3/4 cup
    (190 mL)

    sliced black olives

  • 4

    endives separated into leaves

  • Dressing:

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 1 Tbsp.
    (15 mL)

    chopped fresh basil

  • 1

    clove garlic chopped fine

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • To taste Salt and pepper

Preparation

Mix vegetables together in a large bowl.

In a small bowl, mix dressing ingredients together.

Pour dressing over vegetables, tossing gently to coat all evenly.

Refrigerate 30 minutes and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007