Corn And Tomato Salad With Goat Cheese And Lemon Verbena Dressing Recipes

CORN TOMATO SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
• In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

LEMON VERBENA SALAD DRESSING

Steps:

• Put all ingredients in the blender and blend until it is fully incorporated.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CORN AND TOMATO SALAD WITH GOAT CHEESE AND LEMON VERBENA DRESSING

Steps:

• Slice the tomatoes into ¼ inch thick slices and arrange on two plates. Mix together the next 6 ingredients in a bowl. In a small skillet melt 1 tsp of butter over high heat. Add the corn mixture and sauté over high heat for a minute or two until it is heated through and browned in places. Pour the corn mixture over the tomatoes and drizzle with the lemon verbena dressing. Crumble goat cheese on top and serve immediately.

GRILLED CHICKEN SALAD WITH CORN-TOMATO RELISH AND GOAT CHEESE DR

Steps:

• Heat grill to high.
• Puree 1/2 cup of the goat cheese, the olive oil, sour cream, milk, vinegar, and garlic, 1 tbs of the thyme leaves, 1/4 tsp of the salt, and 1/4 tsp of the pepper in a food processor until smooth; set aside.
• Sprinkle chicken with 1/2 tsp of the salt and remaining pepper and thyme.
• Coat corn with cooking spray and oil the grill rack.
• Grill chicken, turning once, until juices run clear, 10 minutes.
• At the same time grill corn, turning often, until lightly browned and crisp-tender, 10 minutes.
• Cut corn from cob and place in a bowl with tomato, 2 tbs of the dressing and remaining salt; stir gently to combine.
• Divide lettuce among four serving plates and top each with a quarter of the corn-tomato relish and one sliced chicken breast half.
• Drizzle remaining dressing and crumble remaining goat cheese evenly over salads.

SPRING SALAD W/HERBS, MEYER LEMON, ALMONDS & GOAT CHEESE

Steps:

• Combine the greens, chopped herbs, lemon zest, chives and scallions.
• Whisk the vinaigrette ingredients together until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens.
• Divide the salad among 4 salad plates.
• Pull the chive blossoms apart into small florets and scatter evenly over each salad. Top each salad with a scatters of the goat cheese and the almonds.