Inspired by a salad at Sugarpine Drive-In
"Curried Corn and Melon:
Salad of fresh Hermiston watermelon & honeydew with arugula, cucumber and watermelon radish, dressed in chili crisp and lime vinaigrette and served on a base of curry coconut-creamed corn, crispy corn dust."
Ingredients:
4 ears corn, kernels removed from cob
1 c lite coconut milk
1/4 t salt
1 t lime juice
1/2 t curry powder, or 1/16 t each turmeric, ginger, coriander, cumin
Chili Crisp Vinaigrette:
1 T chili crisp
1 t black vinegar
1 t lime juice
1 t soy sauce
1/4 t sugar
1/4 t sesame oil
2 t shallot oil
2 c cut cucumbers
2 or 3 radishes, shaved
3 c balled or cut watermelon and honeydew melon
2 c arugula
corn nuts for garnish
Methodology:
Simmer all corn ingredients together until liquid has mostly evaporated. Taste for seasoning and set aside.
Whisk vinaigrette ingredients together.
Place 1/2 of corn in the bottom of a large salad bowl. Assemble remaining salad ingredients on this corn base, top with corn nuts and vinaigrette, and serve.
No comments:
Post a Comment