Wild Rocket and Grilled Corn Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 293
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 438
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
3 tablespoons orange zest
4 cobs of corn
1/4 cup orange blossom honey
1/4 cup white balsamic vinegar
3 tablespoons orange blossom water
3 tablespoons orange juice
Handful chopped fresh basil
Handful chopped fresh mint
1 package rocket (arugula), washed
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
- Preheat a grill or grill pan over medium heat.
- Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
- In a large bowl, toss the corn with the dressing and the fresh herbs.
- To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.