Tomato and Grilled Corn Salad with Almond Vinaigrette
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:
Serving size: 6
Calories per serving: 127
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 127
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
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
