Summer Corn Salad with Pickled Onions and Tomato Saffron Vinaigrette
INGREDIENTS
TOMATO SAFFRON VINAIGRETTE
1/8 tsp saffron
1/2 cup grape seed oil or neutral oil
1 cup cherry tomatoes
1 lime, zest and juice
salt, to taste
CORN SALAD
1/4 cup pumpkin seeds
1 tsp olive oil
salt, to taste
4 ears corn, shucked
1/4 cup chives, minced
1/4 cup parsley, minced
1/4 cup manchego cheese, grated
1/8 cup pickled onions
DIRECTIONS
I. to make the vinaigrette, place the grape seed oil and saffron into a small sauce pot on medium heat. swirl the oil gently occasionally and allow the saffron to steep until the oil just barley begins to bubble. remove from heat and allow to cool
II. place the tomatoes, lime zest and juice into a blender. while the blender is running on high slowly add in the saffron oil until the vinaigrette emulsifies. season to taste with salt
III. place the pumpkin seeds into a small bowl and toss them with 1 tsp olive oil and salt and toast in a skillet until golden brown and fragrant, roughly chop and place into a large bowl
IV. cut the cob kernels off the cob (save the cobs for stock!) and place them into the bowl with the pumpkin seeds. add the cheese, herbs, and pickled onions to the bowl and toss to combine
V. to serve, place the dressing in the bottom of a shallow bowl or platter and pile the corn salad in the middle. to serve, toss the corn salad in the dressing.
