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Sautéed Broccoli and Corn Salad
Ingredients
  • subheading: SALAD:
  • 1 ¼ pounds broccoli crowns
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 ears of corn, shucked (about 2 cups of kernels)
  • ½ teaspoon chili powder
  • subheading: VINAIGRETTE:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher or sea salt
  • Zest of 1 medium lemon
  • Juice of 1 medium lemon (about 2 tablespoons)
  • Fresh cracked black pepper, to taste
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