After 2 back-to-back weekend out of town, general school-related craziness and a MacBook in the shop, I am happy to say I’m back in action! And what delicious action it is. After braising, stewing and lots and LOTS of butter at school, all I have the appetite (or energy) to make these days are salads. These are not ordinary salads, no, these are POWER salads. See, way back when I used to be a Midtown salad gal. You know the kind – lining up by the dozens on their Blackberries at places like Just Salad, Chop’t or any number of those over-priced deli rip-off joints. Save yourself a buck (or 11…) and buy yourself a bunch of good-looking veggies, some greens and maybe an herb or two. Chances are, your homemade salads will be fresher, cheaper and with the time you save by not waiting in line, you can have more time to online shop at your desk! WIN!
Radish, Red Onion and Red Corn Salad with Lemon-Dill Vinaigrette
Yield: 1 serving
3 cups mixed greens or baby spinach
2 radishes, thinly sliced
1/4 small red onion, thinly sliced
1 ear red corn or regular corn kernels
1 tsp. extra virgin olive oil
1 T. feta or goat cheese, crumbled
2 tsp. extra virgin olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 lemon, juiced
1 tsp. fresh dill, finely chopped
Salt and pepper, to taste
- Heat a skillet over medium heat. Add 1 tsp. olive oil and saute corn kernels until lightly browned. Remove from heat and let cool.
- In a medium bowl, whisk lemon juice, Dijon mustard and vinegar. Stream in olive oil, continuing to whisk. Add dill. Adjust seasoning with salt and pepper to taste.
- To assemble salad, toss salad greens with dressing and top with sliced radish, red onion and corn. Sprinkle with feta or goat cheese.