3 Tablespoons white wine vinegar or fresh strained lemon juice
Salt and freshly ground pepper
9 Tablespoons vegetable oil or olive oil
Salad:
2-1/2 to 3 cups corn kernels (from 3-4 ears of fresh corn, depending on size)
1 medium or large red bell pepper-cored, seeded, and diced
1 medium or large green bell pepper-cored, seeded, and diced
2 celery stalks, peeled and diced
¼ pound Gruyere cheese, diced
12 lettuce leaves- rinsed, dried well, and cut into thin strips (optional)
Instructions
For Vinaigrette: In a small bowl whisk vinegar with salt and pepper; whisk in oil. Taste and adjust seasoning; set aside.
For corn: Husk corn and remove silks; add whole corn to a large saucepan of boiling water and simmer, uncovered, for about 5 minutes or until just tender. Drain, then cut corn off cob and measure 2-1/2 to 3 cups and place in a serving bowl. Just before serving, add peppers, celery, and cheese to corn and toss. Add just enough vinaigrette to moisten salad. (Save remaining for other salads later). Toss well, taste and adjust seasoning, and serve. Add lettuce strips, if desired. Salad can be kept for one day, covered, in the refrigerator (without the lettuce).
Recipe by The Culinary Cellar at https://theculinarycellar.com/fresh-vegetable-recipes-from-france/