 | Corn Salad with Butter Lettuce and Croutons Gently wash Corn Salad Bistro by trimming the root ends and dipping in water. Towel dry and chill. In a bowl, combine 1/4 tsp salt with 4 tsp tarragon flavored vinegar and 1 small shallot, finely minced. Whisk in 4 tablespoons walnut oil or extra virgin olive oil. Toss the mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |