Name: Tomato and Grilled Corn Salad with Almond Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons sliced almonds; 2 teaspoons harissa paste; 4 cloves garlic, thinly sliced; 3 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 2 shallots, thinly sliced; Juice of 1 lime; 1 cup grilled corn kernels; 2 tablespoons torn fresh mint leaves; 2 tablespoons torn fresh Italian parsley; 1 tablespoon capers, rinsed; 1 jalapeno, thinly sliced; 1/2 teaspoon salt; Freshly ground pepper; 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds); 1/2 cup crumbled goat cheese

Directions

For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

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Tomato and Grilled Corn Salad with Almond Vinaigrette

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