Edamame-Corn Relish
1 -16 ounce bag frozen sweet corn
1 -16 ounce bag frozen shelled edamame
¼ each red onion, diced
2 each Roma tomatoes, diced
1 medium cucumber, peeled and diced
2 teaspoons garlic, minced
½ cup red wine vinegar
½ cup soybean oil
1 tablespoon salt
2 teaspoons black pepper
Red Wine Vinaigrette
3 cloves garlic, minced
1 teaspoon dried oregano
1 each shallot
1 teaspoon dried basil
½ cup red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 1/3 cup soybean oil
Lettuce Mix
4 cups chopped romaine
4 cups chopped iceberg
Preheat oven to 400˚F.
On a baking sheet add sweet corn and edamame, place on oven for 10-12 minutes or until corn starts to brown. Remove from oven, cool. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl add red wine vinegar, oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside.
For the vinaigrette, in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing.
To serve:
In a large bowl add lettuces, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.
Yield: 6-8 servings