Califonia Bountiful
Side Dish






Summer salad

The summer sun is captured in every bite of this flavorful salad. It's a dish to look forward to serving when fresh ears of corn abound.

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos


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Ingredients

Vinaigrette
1 bunch cilantro
1 cup toasted, salted pepitasĀ (divided use)
1/2 cup water
1/4 cup lime juice
1 cup canola oil
Salt and pepper, to taste

Salad
2 cups fresh-cut corn kernels
2 cups baby arugula
2 large heirloom tomatoes, cut into wedges
1 English cucumber, sliced
1 cup sliced radishes
Salt and pepper, to taste
2 avocados, sliced
1 tbsp. olive oil

Instructions

For vinaigrette: Blanch cilantro in boiling water for 20 seconds, then plunge in ice water to stop cooking. Squeeze out remaining water. In a blender, combine cilantro, 1/2 cup pepitas, water and lime juice. Blend on high speed to form a paste, then drizzle in oil while blender is running. Taste and season.

For salad: In a bowl, combine corn, arugula, tomatoes, cucumbers and radishes. Toss with vinaigrette, salt and pepper. Arrange on a plate and garnish with avocado, remaining 1/2 cup pepitas and olive oil.

Serves 4

Photo: © 2021 Silas Fallstich




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