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Edamame Corn Salad on top of Lettuce

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

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