Composed California Corn Salad
Submitted by ctheil
A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThis is the salad you bring when you want to stop the conversation.
Fresh corn kernels, parboiled peppers, yellow squash, zucchini, and Japanese eggplant get arranged in a sunburst pattern over a bed of peppery arugula and red leaf lettuce.
The walnut oil and rice vinegar dressing is light but nutty, letting every vegetable speak for itself.
Each component gets parboiled just long enough to brighten its color and soften its bite, then dressed separately before the whole thing comes together on the platter.
It’s California sunshine on a plate.
Pro Tips
- Parboil the vegetables in the same water but remove them at different times. Peppers need just 1 minute; squash and eggplant need 2.
- Refresh parboiled vegetables in cold water immediately to lock in their vibrant colors.
- Walnut oil goes rancid quickly. Store it in the fridge and bring it to room temperature before dressing.
- Compose the salad just before serving. The arrangement is half the appeal, and it wilts if it sits too long.
Ingredients
Directions
Cut corn kernels from cobs into bowl.
Set aside. Bring 2 quarts salted water to rolling boil.
Drop pepper strips into boiling water.
Parboil 1 minute or until color heightens.
Remove peppers with slotted spoon and drain.
Refresh in bowl of cold water. Set aside. Add yellow squash, zucchini and eggplants to boiling water.
Parboil 2 minutes.
Remove with slotted spoon and drain.
Set aside. Toss basil with arugula and red leaf lettuce.
Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste.
Add corn kernels to dressing, toss and drain, reserving dressing.
Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center.
Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly.
Arrange red, green and yellow vegetables in sections between corn kernel spokes.
Pour any remaining dressing over salad.
Comments
