Corn, Cherry Tomato and Asparagus Salad with Lemon Mint Vinaigrette

This salad steals the show every time. It screams summer and is very easy to make. If possible, try not to use frozen corn; fresh corn really makes a difference.

Recipe by Rori Trovato; photo by Luca Trovato

Corn, Cherry Tomato and Asparagus Salad with Lemon Mint Vinaigrette

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    3 tablespoons fresh lemon juice 1 pound asparagus, cut into 1 1/2-inch pieces
    1/4 cup olive oil 1 cup cherry tomatoes (leave whole if small, or cut in half)
    2 tablespoons chopped fresh mint 1 teaspoon kosher salt
    2 ears yellow or white corn, shucked and kernels cut from the cob, about 1 1/2 cups 1/2 teaspoon black pepper


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    • 1

      Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.

    • 2

      Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside. In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes. Strain in a colander and place into the ice water. When completely cool, strain again. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper. Mix well and serve chilled or at room temperature.

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