Maque Choux Salad with Citrus Vinaigrette
Chef Ederique Goudia
Ingredients
Salad
- 2 ears corn roasted (on grill or gas stove burner)
- 1 1 red bell pepper roasted and diced
- ¼ medium red onion diced
- ½ stalk celery sliced
- 10 oz cherry or heirloom tomatoes cut in half or diced
- 5 oz arugula/baby spinach/spring mix
- salt and pepper to taste
Citrus Vinaigrette
- 1 small shallot 1⁄2 teaspoon 1 tablespoon 1⁄2 cup extra virgin olive oil finely chopped
- 1 clove garlic minced
- ½ cup fresh orange juice
- zest ½ orange
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp Dijon mustard
- 1 tbsp honey
- ½ cup olive oil extra virgin
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.
- Place all vinaigrette ingredients 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 assembled salad ingredients.
- Add arugula/spring mix/baby spinach and lightly toss.
- Chill and serve.