Corn And Scallion Salad With Cilantro Mint Dressing Recipes
CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING
"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.
Provided by Bobby Flay
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
- Heat a grill to medium high.
- Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
- Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.
CILANTRO-AND-MINT SALAD
It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
- When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams
GRILLED CORN, MINT, AND SCALLION SALAD
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.
Nutrition Facts : Calories 87 g, Fat 1 g, Protein 3 g, Sodium 63 g
CORN AND SCALLION SALAD
You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 2 g, Protein 3 g
CILANTRO SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
- In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.
CORN AND TOMATO SALAD WITH CILANTRO DRESSING
Steps:
- Just before serving, pour dressing over corn mixture and toss.
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