Corn, Roasted Pepper and Cilantro Salad

Corn, Roasted Pepper and Cilantro Salad

adapted from the Food Network

for the Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• Freshly squeezed juice of 1/2 lime

for the Salad:

• 2 cups cooked corn kernels (from 2 large ears)
• 3 roasted jimmy nardello pepper, chopped
• 1 medium shallot, thinly sliced
• Handful of fresh cilantro, chopped
• Sea salt and freshly ground black pepper

1. Make the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
2. Make the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate.
3. Dress the salad and serve immediately.

Salsa Verde

SALSA VERDE

• 1½ pounds tomatillos, husked and washed
• 1 jalapeños, stemmed, seeds removed for milder sauce
• ½ cup white onion, chopped 
• ¼ cup cilantro, minced
• 4 tablespoons lime juice, to taste
• 1 teaspoon salt, to taste

1. Preheat your broiler and position a rack in the upper position, or about 4 inches below the heat.
2. Place the tomatillos and jalapeño on a baking sheet or broiler pan and broil until blackened in spots. Keep an eye on them... they can go from perfect to burnt to a crisp in no time.
3. Remove the baking sheet from the oven and carefully flip over the tomatillos and pepper with tongs. Return to oven and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered on the other side.
4. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, half the lime juice and ½ teaspoon salt.
5. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper and all of the accumulated juices into the food processor or blender.
6. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
7. Season to taste with additional lime juice and salt, if desired.

Frisée Salad over Roasted Beet Purée

Frisée Salad over Roasted Beet Purée

For the beet purée:

• 2 medium beets, topped and scrubbed
• 1/2 cup apple juice
• 1/4 cup honey
• 4 tablespoons olive oil
• sea salt to taste

For the salad:

• I head frisée, chopped 
• 1 granny smith apple, sliced into matchsticks*
• 1 firm but ripe pear, sliced into matchsticks*
• 2 tablespoons manchego cheese, finely grated
• 2 tablespoons olive oil
• juice of 1 lime
• sea salt to taste

For the topping:

• 1/4 cup red onion, julienned
• 2 teaspoon size nub of ginger, minced
• 1 teaspoon butter
• sea salt to taste
• 3 tablespoons walnuts, chopped

1. Preheat the oven to 375 degrees.
2. Wrap the beets in tin foil with the stem side up, leaving the cut stem exposed to the air. Place in a baking dish and roast for 90 minutes. 
3. Allow the beets to cool enough that they can be safely handled then cut into wedges. Combine with the rest of the purée ingredients in a blender or food processor and blend until very smooth. Cover and let stand in the refrigerator.
4. Make the topping: melt the butter of medium high heat in a medium sized skillet. Add the red onion and minced ginger and stir gently until they start to loosen and release fragrance but before they turn translucent. Pull from heat and set aside. Stir in the walnuts.
5. Combine all ingredients for the salad in a large bowl and toss to even distribute.
6. To plate: spoon the purée onto serving plater or divide between plates. Use the back of the spoon to push the purée around and "paint" the surface almost to the edge. Pile the salad on top then sprinkle the topping over it. Garnish with edible flowers like bachelor buttons and marigolds. 

*Matchstick cuts can be achieved with a little practice and patience. Check out this video for step by step instructions. You can, however, make the whole process much faster and easier with a mandoline slicer. Mandoline slicers make short and consistent work of any cutting task and a good one will handle a matchstick or waffle cut with no problem. We recommend this one, the PL8, from Progressive International. Not only is it very feature rich it is also one of the safer ones on the market due to its larger hand guard and turn dial controls. Click here to see it in action on youtube.

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

• 2 Nero Tondos, trimmed, peeled and julienned into matchsticks
• 1 granny smith apple, cored and julienned into matchsticks with skin
• 1 Carrot, peeled and julienned into matchsticks
• 2 tablespoons fresh mint, minced
• ½ cup green onions, sliced
• 3 tablespoons honey
• Juice of one lime
• 3 tablespoons olive oil
• 1 jalapeño, minced (discard the seeds for a milder dressing)
• 1 clove garlic, minced
• ½ teaspoon salt

1. Combine the Nero Tondo, apple, carrot, mint and green onions in a large bowl.
2. In a smaller bowl combine the remaining ingredients and whisk to mix well. Adjust the salt and pepper to your liking.
3. Toss gently together the vinaigrette and the slaw in the larger bowl. Enjoy!