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BROCCOLINI CORN & FETA SALAD

BROCOLLINI CORN & FETA SALAD

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DELICIOUS

Description

I am famous for emptying my refrigerator drawer onto my kitchen counter and making up recipes based on what I have available. I like to improvise and just wing it.

Today’s salad is one of those epic wins. To quote the A team…. “I love it when a plan comes together.”

I made it with whatever I had on hand and it was brilliant. You are gonna love it. The broccolini adds a nice crunch and the salty feta cheese is creamy and sublime.

Enjoy

xxx Chef MM

BROCCOLINI CORN & FETA SALAD






US (Imperial)


Print Ingredients

FOR THE SALAD
1 pack of cherry tomatoes - halved
4 ears of sweet yellow corn
1 pack of broccolini
1 ½ cups good quality feta cheese
½ cup spring onions - sliced
1/3 cup fresh dill- chopped

FOR THE DRESSING
Good quality Italian Olive Oil
Good quality Syrupy Balsamic Vinegar
Coarse salt
Fresh ground black pepper



Instructions

Place the corn (husks removed) in a microwaveable dish. Cover with a wet paper towel and microwave for 6 minutes. Set aside to cool. Remove the corn from the cob.

Blanch the broccolini in boiling salted water for 2-3 minutes till it turns bright green. Immediately place in an ice bath (cold water and ice) to stop cooking. Dry completely. Chop into bite size chunks.

Place the halved tomatoes, corn and broccolini in a bowl. Top with the crumbled feta, spring onions and fresh dill.

Drizzle the salad generously with a good quality olive oil and balsamic vinegar before serving. Season with coarse salt and fresh ground black pepper.

SERVES 4-6





EU (Metric)


Print Ingredients

FOR THE SALAD
1 pack of cherry tomatoes - halved
4 ears of sweet yellow corn
1 pack of broccolini
1 ½ cups good quality feta cheese
½ cup spring onions - sliced
1/3 cup fresh dill- chopped

FOR THE DRESSING
Good quality Italian Olive Oil
Good quality Syrupy Balsamic Vinegar
Coarse salt
Fresh ground black pepper



Instructions

Place the corn (husks removed) in a microwaveable dish. Cover with a wet paper towel and microwave for 6 minutes. Set aside to cool. Remove the corn from the cob.

Blanch the broccolini in boiling salted water for 2-3 minutes till it turns bright green. Immediately place in an ice bath (cold water and ice) to stop cooking. Dry completely. Chop into bite size chunks.

Place the halved tomatoes, corn and broccolini in a bowl. Top with the crumbled feta, spring onions and fresh dill.

Drizzle the salad generously with a good quality olive oil and balsamic vinegar before serving. Season with coarse salt and fresh ground black pepper.

SERVES 4-6




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