Fresh Mozzarella Salad w Avocado, Corn
Source of Recipe
Sara Foster, owner of Fosters Market in North Carolina and author of Fresh Every Day,
List of Ingredients
Serves 4 to 6
4 ears sweet corn, in the husk
1⁄2 pound fresh mozzarella, cut into 1⁄4-inch cubes, or bocconcini
2 ripe avocados, halved, peeled, and cut into 1⁄4-inch cubes
1⁄2 pint grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Sea salt and freshly ground black pepper to taste
1⁄2 cup Summer Herb Vinaigrette (recipe follows)
Several handfuls of young arugula or baby greens
Recipe
Preheat the oven to 400 F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
Summer Herb Vinaigrette
Makes about 11⁄4 cups
1⁄3 cup red wine vinegar
2 teaspoons Dijon mustard
Grated zest and juice of 1 lemon
2 or 3 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
3⁄4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.
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