Part of our 4th of July celebration dinner. Arugula is, by far, my favorite leafy green and it is delicious on its own with a bit of olive oil and vinegar. I found it's flavor was a bit overwhelmed by all the other ingredients in this dish. I am, however, a salad minimalist and far from a tomato aficionado and the salad received rave reviews from our guests so I believe that it's blog-worthy and that other Gorney's may enjoy a new summer salad dinner recipe!
If you can't find queso fresco in your grocery store I am sure it would be delicious with feta or fresh mozzarella.
Prepared by: David
Serves: 10
Source: The 150 Best American Recipes
You will need:
3 ears corn, shucked
1 tbsp + 1/3 cup extra-virgin olive oil
Sea salt + freshly ground pepper to taste
1/3 cup raw pumpkin seeds (pepitas)
2 small bunches arugula (about 1 lb/450 g), large stems discarded, leaves torn in bite-sized pieces
3 ripe tomatoes, cut in 1/2-inch dice
2 ripe avocados, cut in 1/2-inch dice
1 large cucumber, peeled, seeded, cut in 1/4-inch dice
2 tbsp lime juice
1-1/2 tbsp sherry vinegar
1/4 tsp hot sauce
1/2 tsp granulated sugar
1/8 tsp ground cumin
1/4 lb (120 g) queso fresco, crumbled (about 1 cup)
Prep:
Preheat oven to 500F. Place corn on jelly roll pan. Brush with 1 tablespoon oil. Sprinkle with salt and pepper. Roast, turning occasionally, 20 to 30 minutes, or until browned. Let sit until cool. (David did this the night before, let cool, cut the kernels from the cobs and refrigerated overnight).
Spread pumpkin seeds on small baking sheet. Roast in preheated 400F oven, stirring occasionally, 3 minutes or until lightly browned. Transfer to plate.
Add arugula, tomatoes, avocados and cucumber to bowl with roasted corn kernels.
In medium bowl, whisk together lime juice, vinegar, hot sauce, sugar and cumin. Whisk in remaining 1/3 cup oil. Season with salt and pepper. Add to vegetables. Toss gently.
Place on serving platter. Scatter queso fresco over top. Scatter pumpkin seeds over top.
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