Roasted Corn Salad
This Roasted Corn Salad rocks with Spanish chorizo and baby kale, topped in a tangy Lemon Aioli Vinaigrette from Chef Justin Santellana at Nick's Fish Dive & Oyster Bar in The Woodlands.
Ingredients
- 3 ears corn seasoned and roasted
- 1 bunch cilantro picked leaves
- 12 heirloom cherry tomatoes halves
- 1/2 red onion Julianne
- 2 lb picked baby kale
- 12 slices dry Spanish chorizo
- 3/4 cup lemon vinaigrette
- 1 lb cotija cheese crumble
Lemon Aioli Vinaigrette:
- 1 Egg Yolk
- 1/2 cup grape seed or sunflower oil
- 5 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 2 tablespoons sautéed garlic
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon grated lemon zest only the yellow no white part
- 1 tablespoon honey
- salt to taste
- pepper to taste
Instructions
- In a blender place lemon juice, Dijon, egg yolk and honey. Blend on low then Slowly poor in the oil until thick. Fold in shallots and lemon zest. If too thick, add a couple of spoons of water. Salt and pepper to taste.
- In a large bowl combine picked baby kale, red onion, cherry tomatoes and cilantro leaves, pour the dressing on the side of the bowl not directly on the greens. Fold in the lemon aioli vinaigrette until completely covered. Sprinkle the cotija cheese and roasted corn on top and place the sliced chorizo in random places on the salad.
Notes
Recipe and Image courtesy of Nick's Fish Dive.
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