zucchini-tomato-and-corn-salad-106911.json

{
    "directions": [
        "Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.",
        "Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.",
        "Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.",
        "Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.",
        "Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well."
    ],
    "ingredients": [
        "1 1/2 pounds medium zucchini",
        "1 1/4 teaspoons salt",
        "1 cup fresh corn kernels (cut from 2 ears)",
        "2 tablespoons fresh lemon juice",
        "1/2 teaspoon sugar",
        "1/4 teaspoon black pepper",
        "1/4 cup extra-virgin olive oil",
        "8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)",
        "1/4 cup thinly sliced fresh basil",
        "Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Tomato",
        "Vegetable",
        "Side",
        "Fourth of July",
        "Picnic",
        "Vegetarian",
        "Lemon",
        "Basil",
        "Corn",
        "Zucchini",
        "Summer",
        "Healthy",
        "Vegan",
        "Gourmet",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Zucchini, Tomato, and Corn Salad",
    "url": "http://www.epicurious.com/recipes/food/views/zucchini-tomato-and-corn-salad-106911"
}