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Summer Corn and Tomato Salad with Garden Herb Vinaigrette

Serves 4


Corn pudding:
2 pounds of freshly shucked corn

Herb Vinaigrette:
2 tablespoons chives
2 tablespoons chopped parsley
2 tablespoons sliced mint
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
3 tablespoons sliced basil
2 cups grapeseed oil 
2/3 cup red wine vinegar
2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon chopped shallot

Various summer varieties cut into 1” x 1” pieces.

Optional garnish: freshly cut baby lettuce 


1. Juice the corn and cook for 10 minutes over low heat. The corn juice will thicken and taste like sweet corn pudding. Set aside.

2. Mix all of the vinaigrette ingredients together.

3. To finish, put a large spoonful of corn pudding on bottom of the plate. Put tomatoes on top of corn. Sprinkle finishing salt on top of tomatoes. Dress the tomatoes with the herb vinaigrette. Garnish with freshly cut baby lettuce.

Hudson Valley Restaurant Week is back this April 8-21!