Corn and Red Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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From July/August 2007 Vegetarian Times attributed to Rob Shanklin. Ingredients:
1 tablespoon olive oil |
1 shallot, minced (about 2 tbs.) |
1 cup corn kernel (about 1 ear) |
2 cups watercress, chopped, divided |
1/4 cup chopped roasted red pepper |
2 tablespoons bourbon |
salt, for seasoning |
pepper, for seasoning |
Directions:
1. Over medium heat saute shallot in olive oil about 2 minutes, or until fragrant but not brown.
2. Increase heat to high and add corn, season with pepper and saute for 2 minutes.
3. Add bell pepper and half of watercress. Stir to combine.
4. Add bourbon and light mixture in pan on fire. Remove from heat once the flames have died down and cool 20 minutes or until just warm.
5. Add remaining cup of watercress and season with salt and pepper as needed. Serve at room temperature.
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