Quebec Love Blueberry Salad | Summer Feast @ Montreal

Servings: 4 persons

INGREDIENTS

5 leaves romaine lettuce
5 leaves red leaf lettuce
1 cup fresh two-color corn kernels
1/2 cup wild blueberries from Lac Saint Jean
2 medium tomatoes, diced
1/2 medium red onion, thinly sliced

Salad Dressing:
2 cloves garlic, minced
2 tablespoons lemon juice (juice from half a lemon)
1 tablespoon maple syrup
2 teaspoons freeze-dried herbes de Provence
2 tablespoons olive oil
Salt and black pepper, to taste

INSTRUCTIONS
Prepare the Lettuce:
Rinse the romaine and red leaf lettuce thoroughly. Remove the tough stem ends and tear the leaves into bite-sized pieces. Place the lettuce in a salad spinner or colander to drain any excess water.

Cook the Corn:
Remove the kernels from the cob. Bring a pot of water to a boil, add the corn, and cook for 3-5 minutes. Drain and immediately transfer the corn to a bowl of ice water to stop the cooking process and preserve its color and crunch. Drain again and set aside.

Prepare the Blueberries:
Rinse the blueberries under cold water and gently pat them dry with a paper towel.

Make the Dressing:
In a small bowl, whisk together the minced garlic, lemon juice, maple syrup, herbes de Provence, olive oil, salt, and black pepper until well combined.

Assemble the Salad:
In a large salad bowl, combine the prepared lettuce, corn, blueberries, diced tomatoes, and sliced red onion. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Enjoy the fresh, vibrant flavors of this Quebec-inspired summer salad!