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Recipe
Corn, Coriander and Arugula Salad Recipe
I made this dish last summer with Chef Jesus Gonzalez at La Cocina Que Canta in Tecate, mexico. The taste is so clean and fresh...a perfect side dish for a warm summer evening.
| Prep time: 35 Minutes |
Mexican
|
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 27 | 32% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 252mg | 7% |
| Total Carbs 12.79g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.02g | 2% |
| Protein 2.18g | 3% |
Ingredients Convert Measures
- 4 cups fresh corn kernels (4-5 ears corn)
- 12 ounces radishes, thinly sliced (about 12 large radishes)
- 2 1/2 ounces baby argula leaves (about 4 cups)
- 1 teaspoon coriander seeds, removed from pods, seeds crushed
- 2 tablespoons cilantro, chopped
- Dressing:
- 1/4 cup white wine or cider vinegar
- 1 tablespoon Dijon vinegar
- 1/4 teaspoon sea salt, or to taste
- 1/4 cup low fat yogurt or buttermilk
- 1 1/2 tablespoon olive oil
Directions
- Steam corn 1 minute in a steamer or pot with 1 cup boiling water. Drain and let corn cool completely, then chill.
- In a large bowl, mix greens, radishes, chilled corn, coriander and cilantro.
- In a small bowl, whisk dressing ingredients except oil, until well blended. Gradually whisk in oil until emulsified. Toss the salad with one-half the dressing, then decide whether to add more dressing or store the rest. The concept is to coat the greens not to drown them.
June 10, 2008 22:13