Fiesta Salad: Roasted Tomatoes, Corn and Mango

May 24, 2011 § 1 Comment

The saying goes, “Knee high by the fourth of July,” but blog-o chums, just two hours South of my Saguaro-ville home, corn has grown past the thighs.  Harvest season, in the hotsy-totsy southern parts, has begun.  It occurs to me that unless you live in Arizona, south of the border or in Florida, none of the three star ingredients in this salad (see title) will be seasonal.  But for the smattering (read: four of you?) that live in these parts, I wanted to share a salad I’m smitten with.  I’ve made it two times in three days and I intended to make it again tomorrow, but my third mango was ripe for peeling tonight.

Ingredients:
8 cups leafy greens
2 early onions, chopped (including scallion-like green part)
1 large mango, cut in slivers
2 ears corn, cut from the cob

2 cups cherry tomatoes, preferably heirloom
2 tablespoons balsamic vinegar
5 cloves garlic, roughly chopped
1 tablespoon olive oil
sea salt, to taste
pepper, to taste

Ingredients for the Dressing — approximations
Juice from one large orange (~ 1/3 cup)
few glugs of white balsamic vinegar (~ 2 tablespoons)
small spoonful dijon mustard (~1/2 teaspoon to 1 teaspoon)
pinch sea salt (at least 1/4 teaspoon)
10 cracks pepper
2 teaspoons maple syrup (real-deal)
1.5-2 tablespoons olive oil

Method:

1.  Preheat oven to 400 degrees.  Chop tomatoes in half.  Drizzle with olive oil, balsamic vinegar, chopped garlic and sea salt and pepper.  Bake for 15 minutes, remove from oven and stir.  Bake for a remaining 15 minutes until carmalized and slightly browned/blackened around a few edges.

2.  Meanwhile, bring a small pot of salted water to a boil on the stove.  Cut corn kernals from cob.  Boil in salted water for 2 minutes, ridding the kernals of a raw-corn taste.  Blanch in cold water (or rinse thoroughly under cold tap water) and set aside.

3.  Prepare the rest of the salad ingredients.  In a separate bowl, whisk together all ingredients in the salad dressing, save the olive oil.  When thoroughly combined, begin adding in a slow stream of olive oil.  Taste and adjust salt and pepper.

4.  When tomatoes are finished, remove from oven and cool for ten minutes.  Assemble salad.  Toss with dressing just before serving.

Diet Notes: Gluten-free, vegan, nut-free

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§ One Response to Fiesta Salad: Roasted Tomatoes, Corn and Mango

  • Kathi Baldwin says:

    Beautiful salad. I’m hoping your garden will still be producing when I’m down in June!! Wow, that’s amazing, I’m utterly jealous. Kathi

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