Tomato and Grilled Corn Salad with Almond Vinaigrette
Serves:
6
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Showcase the two seasonal favorites, tomatoes and corn, by dressing them with an almond vinaigrette and topping with crumbled goat cheese.
Prep Time:
Cook Time:
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Ingredients:
| 2 tablespoons | sliced almonds |
| 2 teaspoons | harissa paste |
| 4 cloves | garlic, thinly sliced |
| 3 tablespoons | extra-virgin olive oil |
| 1 tablespoon | sherry vinegar |
| 2 | shallots, thinly sliced |
| juice of 1 lime | |
| 1 cup | grilled corn kernels |
| 2 tablespoons | torn fresh mint leaves |
| 2 tablespoons | torn fresh italian parsley |
| 1 tablespoon | capers, rinsed |
| 1 | jalapeno, thinly sliced |
| 1/2 teaspoon | salt |
| freshly ground pepper | |
| 6 | heirloom tomatoes, roughly chopped (about 2 1/2 pounds) |
| 1/2 cup | crumbled goat cheese |
Directions:
For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.
Source: foodnetwork.com
