Salad with grilled corn, tomatoes and vinaigrette dressing
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
There's nothing more satisfying than a bountiful corn harvest. It's time to smoke some cobs in the backyard. The remaining cobs can be trimmed for a salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 1 tbsp. corn grains, grilled
- 2 tbsp torn mint leaves
- 2 tbsp. l. torn parsley
- 1 tbsp capers, rinsed
- 1 jalapeño pepper, thinly sliced
- 0.5 tsp salt
- 6 Beefsteak tomatoes (about 1.1 kg), coarsely chopped
- 0.5 cup crumbled goat cheese
Vinaigrette dressing with almonds
- 2 tbsp almond flakes
- 2 tsp Harissa paste
- 4 cloves garlic, thinly sliced
- 3 tbsp. l. olive oil
- 1 tbsp sherry vinegar
- 2 shallots, thinly sliced
- Juice of 1 lime
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Recipes with similar ingredients: corn, salad tomatoes, jalapeno pepper, goat cheese, harissa sauce, shallots, garlic, lime juice, sherry vinegar, parsley, mint, capers
Cooking the dish according to the recipe:
- RefuelingIn a small saucepan over medium heat, combine the almonds, harissa paste, and garlic and sauté for 3 minutes. Remove from heat. In a separate bowl, whisk together the olive oil, vinegar, shallots, and lime juice, then stir into the almond-harissa mixture.
- SaladIn a large bowl, combine the corn, mint, parsley, capers, and jalapeño. Season with salt and a few turns of the pepper grinder. Add the tomatoes and toss with the dressing. Garnish with goat cheese and serve immediately.
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