Salad with grilled corn, tomatoes and vinaigrette dressing

Nothing is more pleasing than a plentiful corn crop. It’s time smoke up the cobs in the backyard. With the remaining ears you can cut grain for salad. Share with friends: Time: 30 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Salad
- 1.2 Almond vinaigrette dressing
2 Recipe preparation:

Ingredients for the recipe:

Salad

1 tbsp. grilled corn
2 tbsp. l torn mint leaves
2 tbsp. l ragged parsley
1 tbsp. l capers rinse
1 jalapeno pepper, cut into thin slices
0.5 tsp salt
6 tomatoes Bull heart (about 1.1 kg.), Coarsely chopped
0.5 tbsp. crumbled goat cheese

Almond vinaigrette dressing

2 tbsp. l almond shavings
2 tsp Harissa pasta
4 cloves of garlic, cut into thin slices
3 tbsp. l olive oil
1 tbsp. l sherry vinegar
2 shallots, chopped into thin slices
1 lime juice

Recipes with similar ingredients: corn, lettuce, pepper jalapenos, goat cheese, harissa sauce, shallots, garlic, lime juice, sherry vinegar, parsley, mint, capers

Recipe preparation:

Dressing: in a small saucepan over medium heat, mix almonds, Harissa paste and garlic and fry for 3 minutes. Remove from heat. In a separate cup with a broom, mix olive oil, vinegar, shallots and lime juice and then stir it all in a mixture of almonds and Harissa.
Salad: in a large cup mix corn, mint, parsley, capers and jalapenos. Season with salt and a few rotate the pepper mill. Add the tomatoes and mix with refueling. Garnish with goat cheese and serve immediately.