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

From Once Upon a Tart...: Soups, Salads, Muffins, and More

Cookbook

Author(s): Frank Mentesana, Jerome Audureau

Page 142

Cuisine: Other

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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thepeppershaker

16 years ago

★ ★ ★ ★ ★ 5/5

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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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