Heirloom Tomatoes and Corn Salad
Author: Chef Will Pliler, The New Yorker
Ingredients
Several heirloom tomatoes (2 per person)
Crumbled blue cheese or gorgonzola
Freshly cooked corn kernels cut from cob
Extra virgin olive oil
Salt and fresh ground pepper to taste
Directions
Cut the fresh tomatoes into thick slabs; arrange them onto a platter. Top them with crumbled blue cheese and fresh cooked corn; drizzle a little olive oil over the top. Fresh ground pepper is delicious on top; so is a little kosher salt, but beware not to add too much, as the blue cheese tends to be a little salty. Serve chilled or at room temperature. Serves 6.
Each serving contains 189 calories, 9g fat, 7g protein, 23g carb, 215mg sodium, 8mg cholesterol.
Recipes
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