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kernels cut off from the cob and lightly steamed.
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Add ½ cup olive oil, ¼ cup sherry vinegar, 1 tsp dijon mustard, 1 small shallot, minced, a generous pinch of sea salt, freshly crushed black pepper together in a screw top jar.
Tightly close the jar and shake vigorously. Put aside until ready to dress the salad, or store in the fridge if you’re making it ahead of time.
Place the sliced tomatoes on a large serving platter (or divide between individual serving plates).
Scatter corn kernels over the tomatoes.
Season with sea salt, then drizzle generously with vinaigrette.
Sprinkle with the fresh basil. Serve immediately with crusty bread to mop up the juices.
This recipe has the following nutrient totals:
Protein 3.61 g
Carbohydrates 19.8 g
Iron 0.95 mg
Fiber 6.63 g
Calcium 28.4 mg
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