Corn Salad with Butter Lettuce and Croutons

A lightly flavored vinaigrette highlights the unique nutty flavor of this delicate green.

Gently wash Corn Salad Bistro by trimming the root ends and dipping in water. Towel dry and chill. In a bowl, combine 1/4 tsp salt with 4 tsp tarragon flavored vinegar and 1 small shallot, finely minced. Whisk in 4 tablespoons walnut oil or extra virgin olive oil. Toss the mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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