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Native corn and charred pepper salad
Ingredients
- 1 tablespoon (15 milliliters) Dijon mustard
- 1/4 cup (60 milliliters) champagne or white wine vinegar
- 1/4 tsp (1 milliliters) ground cumin
- 1/2 cup (125 milliliters) extra virgin olive oil
- Salt and pepper to taste
- 1 poblano pepper
- 1 red bell pepper
- 1 orange bell pepper
- 3 tablespoons (45 milliliters) olive oil
- 1 teaspoon (5 milliliters) fennel seeds
- 2 cups (500 milliliters) quinoa
- 3 ears corn, husked and cooked
- 2 shallots, diced
- 2 cups (500 milliliters) cherry tomatoes, halved
- 1/4 cup (60 milliliters) diced cilantro leaves
- 1/2 cup (125 milliliters) crumbled goat cheese
- 1 head butter lettuce
Directions
- Preheat oven to 400˚F (200˚C)
- To prepare the vinaigrette, in the bowl of a food processor, combine mustard, vinegar and cumin. With the motor running, gradually pour in oil. Adjust seasoning with salt and pepper, and set aside.
- Line a baking sheet with parchment paper. Place poblano and red and orange bell peppers on the sheet and drizzle with oil.
- Roast peppers in the oven until skins are charred, turning occasionally, for 30 minutes. Transfer peppers to a bowl and cover with plastic wrap for five minutes. Peel off skins and discard. Dice peppers and set aside.
- In a small skillet, toast fennel seeds over low heat for two minutes or until fragrant. Let cool. Transfer to a spice grinder and grind seeds. Set aside.
- Follow package instructions to cook quinoa. Let cool and transfer to a large bowl.
- Remove kernels from corn with a knife and add to the bowl with quinoa.
- Add roasted peppers, fennel, shallots, tomatoes, cilantro and vinaigrette and toss. Garnish with cheese and serve in lettuce cups.
