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ARUGALA & CORN SALAD WITH HERB DRESSING

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Description

I am always looking for new ways to use things my daughter loves. And grilled corn on the cob is high on that list.

Today I used it to create a Reggae themed salad, that Bob Marley himself would have sung about, if he was still alive.

I charred the corn and paired it with some mustardy arugula and creamy goat cheese. Then I added sundried tomatoes for that pop of color.

I whipped up a dressing of fresh mint & cilantro that just brings this dish home.

It’s so easy and you family are gonna love it xxx Chef MM

ARUGALA & CORN SALAD WITH HERB DRESSING

US (Imperial)

Print Ingredients

FOR THE SALAD

4 large ears corn, husks removed

olive oil spray

1 bag of Arugula

1 cup of sundried tomatoes slivers

½ cup of goat cheese crumbled

A handful of chives chopped

FOR THE DRESSING

1/2 cup fresh mint leaves

1/4 cup fresh cilantro

1/4 cup white wine vinegar

2 teaspoons honey

Olive oil

Coarse salt and freshly ground black pepper

Instructions
FOR THE DRESSING

Combine the mint, cilantro, vinegar, honey salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.

Adjust seasoning with more salt & pepper to taste. Set aside.

FOR THE CORN

Microwave the corn in an oven proof dish covered with a paper towel for 3 minutes.

Spray the corn with olive oil spray and season with salt & pepper.

Preheat the grill to medium heat. Grill the corn, covered , for 2-3 minutes until charred on all sides. Cool and remove the kernels from the cobs.

FOR THE SALAD

Place the arugula in a bowl. Tope with the corn kernels, crumbled feta, chopped chives and sundried tomato slivers.
Drizzle with dressing just before serving.

SERVES 4

EU (Metric)

Print Ingredients

FOR THE SALAD

4 large ears corn, husks removed

olive oil spray

1 bag of Arugula

1 cup of sundried tomatoes slivers

½ cup of goat cheese crumbled

A handful of chives chopped

FOR THE DRESSING

1/2 cup fresh mint leaves

1/4 cup fresh cilantro

1/4 cup white wine vinegar

2 teaspoons honey

Olive oil

Coarse salt and freshly ground black pepper

Instructions
FOR THE DRESSING

Combine the mint, cilantro, vinegar, honey salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.

Adjust seasoning with more salt & pepper to taste. Set aside.

FOR THE CORN

Microwave the corn in an oven proof dish covered with a paper towel for 3 minutes.

Spray the corn with olive oil spray and season with salt & pepper.

Preheat the grill to medium heat. Grill the corn, covered , for 2-3 minutes until charred on all sides. Cool and remove the kernels from the cobs.

FOR THE SALAD

Place the arugula in a bowl. Tope with the corn kernels, crumbled feta, chopped chives and sundried tomato slivers.
Drizzle with dressing just before serving.

SERVES 4

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