Fresh Mozzarella Salad
Source of Recipe
www.Wholefoodsmarket.com
List of Ingredients
- 4 ears sweet corn, in the husk
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, finely chopped
- 2 tbsp finely chopped fresh chives
- sea salt, to taste
- freshly ground pepper, to taste
- 1/2lb fresh mozzarella, cut into 1/4-inch cubes
- 2 ripe avocados, halved, peeled and cut into 1/4-inch cubes
- 1/2 pint grape tomatoes, halved
- 1/2 cup cooked black beans
- 8-10 fresh basil leaves cut into thin strips
- 5 cups baby arugula, spinach or romaine lettuce for serving
Instructions
- Heat oven 400F.
- Soak the corn in the sink or a bowl filled with cold water for 10-15 minutes.
- Meanwhile, prepare vinaigrette by mixing the oil with vinegar, mustard, garlic, chives, salt and pepper. Set aside.
- Once corn has soaked, place on a rimmed baking sheet lined with parchment paper.
- Roast for 25 minutes, until kernels are tender.
- Cool to room temperature, then discard husks and silks.
- cut the kernels off the cobs and put them in a large bowl.
- Add the mozzarella, avocados, tomatoes, black beans and basil.
- Drizzle the dressing over the salad.
- Toss gently to combine.
- Season with salt and pepper and serve over a bed of greens.
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