Maque Choux Salad with Citrus Vinaigrette

Chef Ederique Goudia
In the Business of Food

A native of Louisiana, Ederique “E” Goudia brings a bit of Creole flavor and southern hospitality to Detroit! With over 20 years of experience in the restaurant industry, she founded In the Business of Food, a foodservice-based consulting agency for local food businesses. She also co-created Taste the Diaspora Detroit, a celebration of foods of the African diaspora, is the lead chef for Make Food Not Waste Upcycling Kitchen, a non-profit whose mission is to create lasting solutions to food waste in Michigan, and the Program Manager for Detroit Food Academy.

Ederique is also a James Beard Foundation Women’s Entrepreneurial Leadership Fellowship alumni and was chosen as one of the Detroit Free Press 2021 Food Fighters for her work in aiding those in our community through the pandemic. She is also a member of the Junior League of Detroit and board member of Eastside Community Network.

Salad
  • 2 ears corn roasted
  • 1 red bell pepper roasted and diced
  • 1⁄4 medium red onion diced
  • 1⁄2 stalk celery sliced
  • 10 ounces cherry or heirloom tomatoes cut in half or diced 5 ounces arugula/baby spinach/spring mix
  • Salt & pepper to taste
Citrus Vinaigrette
  • 1 small shallot finely chopped
  • 1 clove garlic minced
  • 1⁄2 cup fresh orange juice
  • Zest of 1⁄2 orange
  • 2 tablespoons red wine vinegar 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper 1⁄2 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1⁄2 cup extra virgin olive oil

 

Instructions

Roast corn and red bell pepper. You can achieve this by turning the gas stove on high and placing both corn and red bell pepper directly on the fire or removing corn off cob and dicing bell pepper and placing on a cookie sheet and roasting in the oven at 400 degrees for 15 minutes. Once corn is roasted, remove off the cob. In a medium bowl, combine corn, diced red onion, roasted and diced red bell peppers, sliced celery, cut tomatoes, and salt & pepper.

For the citrus vinaigrette, place all ingredients (shallot,garlic, orange juice, orange zest, red wine vinegar, salt, pepper, dijon mustard, honey, extra virgin olive oil) in a jar and twist on the lid and shake. If you don’t have a jar, whisk all ingredients together in a bowl. Pour 1⁄2 mixture and mix with salad ingredients. Add arugula/spring mix/baby spinach and lightly toss. Chill and serve.

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