Chef John Folse: Corn, Corn, and Tomato Salad - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Corn, Corn, and Tomato Salad

Chef Folse cooks up his special take on crab, corn, and tomato salad (FOX 8) Chef Folse cooks up his special take on crab, corn, and tomato salad (FOX 8)
NEW ORLEANS, LA (WVUE) -

Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family.

Prep Time: 30 Minutes
Yields: 4 Servings

Ingredients:
1 pound lump crabmeat
2 ears corn on the cob, grilled
8 (¼-inch) slices heirloom or beefsteak tomatoes
2 cups yellow or multicolored cherry tomatoes, halved
1 tbsp lemon zest
5 tbsps lemon juice, divided
1 tbsp extra-virgin olive oil
1 tbsp honey
½ tsp Dijon mustard
¼ tsp salt
? tsp ground black pepper
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
2 tbsps minced red onion
¼ cup thinly sliced fresh basil leaves
2 tbsps minced fresh tarragon leaves

Method:
Slice corn kernels from cob and set aside, discarding cob. In a large mixing bowl, whisk together lemon zest, 3 tablespoons lemon juice, olive oil, honey, Dijon mustard, salt and black pepper. In a small bowl, reserve 1½ tablespoons dressing mixture and set aside. Add corn kernels, bell peppers, red onion remaining 2 tablespoons lemon juice, basil and tarragon to remaining dressing, tossing gently to coat. Gently fold in crabmeat. To serve, arrange 2 tomato slices and ½ cup cherry tomatoes on each plate. Drizzle 1 teaspoon reserved dressing mixture over each serving then top with an equal portion of crab and corn mixture. Enjoy.

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