Haricot-Vert-and-Corn Salad with Roasted Artichoke Hearts and Fresh Tarragon-Lemon Vinaigrette

Page 142

Cuisine: Other | Course Type: Sides

(1 review)

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Recipe Review

Be forewarned, for what it is, it is a lot of work, but the wonderful flavors of the roasted vegetables make this totally worth it. The recipe suggests 2 cups of corn-- I use a whole bag of frozen. Don't skimp on the garlic when roasting the artichokes, the salad really needs this flavor.

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