Home At Last Leek And Corn Salad Recipes

Steps:

• Drain liquid from corn cans and pour corn into a bowl. Add cheese, mayonnaise, onions and bell pepper and mix together. Sprinkle corn chips over the top.

Steps:

• To prepare salad dressing: Microwave lemon in a small bowl to release essential oils and set aside briefly until it has cooled off just enough to handle. One at a time through the feed tube of a running blender, add garlic clove, eggs, Worcestershire sauce, and anchovies. While the blender is still running, squeeze the lemon juice from the microwaved lemons through the feed opening, and add extra-virgin olive oil in a thin stream.;
• To make croutons: Preheat oven to 250 degrees F. In a mixing bowl, toss bread cubes with olive oil, sprinkle with garlic powder, salt and pepper, and toss again to coat thoroughly. Place bread cubes on a baking sheet and toast for a few minutes. Remove from oven and let cool.
• Remove large "spines" from the lettuce leaves and tear tender portions of leaves into bite sized pieces. In a mixing bowl, toss dressing over romaine lettuce. Transfer to serving dishes and sprinkle with croutons.

Steps:

• Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve in large bowl, family style.

Steps:

• For the Roasted Capon: Combine ingredients and rub capon with seasonings. Place in pan and roast in a preheated 425 degree oven for 2 hours.
• For the Salad: Rinse the spelt groats and drain. In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats. Bring to a boil and simmer for 1 hour and 15 minutes. While still hot, add corn and peas. Cover and allow to cool.
• In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved. Stir in the oil and pepper and set aside. Place the spelt and corn in a large bowl. Add the peaches, cumin, bell pepper, scallion and shallot, and mix together well. Pour in the lemon juice and oil mixture. Toss until all the salad is evenly coated. Garnish with mint.