Recipe by Chef Jonathan Bardzik
Sweet, fresh corn from the farmers market doesn’t need any cooking to make a delicious meal. Want to add some protein to this satisfying, summer salad? Try chick peas or black beans, or sliced, grilled chicken.
2 ears corn, shucked
1 pint cherry tomatoes, halved
2 cups shoot salad with popcorn
1 shallot, minced, about ¼ cup
1/3 cup white balsamic vinegar
1 tbs honey
1/3 cup olive oil
1) Make vinaigrette: Whisk together shallot, vinegar, and honey. Season with salt and pepper. If you have the time, let rest for 20 minutes while flavors develop. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.
2) Remove kernels from uncooked ears of corn. Toss together corn kernels with cherry tomatoes. Dress lightly. In a separate bowl very lightly dress shoot salad greens. To serve, top shoot salad with corn and tomato mixture.
TIP: Micro greens wilt quickly with too much dressing. Dress the shoot salad with popcorn lightly in a separate bowl to maintain the light texture.