Fresh Corn & Artichoke Salad With Ham And Remoulade Sauce

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Thursday, January 01, 2004

Categories:

American/Appetizers-Side Dish

Yield:

8 servings

Ingredients:

For the Salad:

4 c. fresh corn (canned or frozen works, too!)
1 c. Remoulade sauce (recipe follows)
1/2 c. green onion, sliced
4 oz. ham, julienne sliced
Pinch crushed red pepper or dash of Tabasco
4 oz. artichoke hearts or bottoms
8 tomatoes
4 black olives, sliced
8 sprigs of parsley

For the Remoulade Sauce:

3 c. mayonnaise
1 c. Creole or Meaux mustard
2 cloves garlic, finely chopped
1 tbsp. lemon juice
1 1/2 tsp. Tabasco

Directions:

For the Salad:

In a large mixing bowl, combine all salad ingredients, mixing well.

To serve: Scoop out the insides of tomato, and fill with 4 oz. of corn salad; garnish with black olives and parsley. Or, simply core and quarter tomato, place over a bed of lettuce, and top with 4 oz. of corn salad; garnish with black olives and parsley.

For the Remoulade Sauce:

Combine all sauce ingredients in mixing bowl. Cover, and refrigerate for at least 2 hours before use.

Note from Kitchen Kimberley: This sauce recipe will yield about 4 cups. Since the corn salad recipe only requires 1 cup of the sauce, you'll have extra to enjoy later. Store it in a sealed container in the fridge for up to 1 week. It's good as a salad dressing, or as a dip for boiled and fried seafood and onion rings. Enjoy!