Summertime Chopped Veggie Salad with Creamy Shallot Vinaigrette
This fresh crunchy sweet corn salad is loaded with crisp, at their peak summer veggies, like zucchini, bell peppers, ripe tomatoes and tender peas. The shallot vinaigrette is creamy and lush.
In the work bowl of a mini food processor or blender, combine the shallots and oil, red wine vinegar, dijon mustard, honey and kosher salt. Pulse or blend until smooth and creamy. Transfer to a bowl and stir in the black pepper and parsley. Set aside.
ASSEMBLE THE SALAD:
Remove the husks from the corn kernels and cut the kernels off the cob. To do this, use a corn stripper (pictured) or hold a corn cob upright in a large bowl and use a chef's knife or santoku to cut the kernels off and into the bowl to catch them.
Combine the corn, zucchini, bell peppers, tomatoes, celery, peas, scallions and red onion. Toss to combine.
Add about ? cup of the shallot dressing to the salad and toss to coat. Taste the salad. If it needs more dressing, add it about 1-2 tablespoons at a time, but don't overdress it. Any leftovers can be used to dress other vegetables or on poached fish, chicken or steamed vegetables.
Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator.