Chopped salad of iceberg, corn and jalapeño

Chopped salad of iceberg, corn and jalapeño

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

The great thing about a chopped salad is that it’s all meant to be eaten with a fork. Therefore, the best thing to do is to cut all the ingredients the same size. If you can’t barbecue your corn, you can roast it in a hot oven to scald the kernels or just use it boiled. I grill it on the barbecue because I like a smoky flavour in the salad.

Ingredients

Quantity Ingredient
2 corn cobs
4 slices sourdough bread, cut into 1 cm croutons
1 tablespoon extra-virgin olive oil
1/2 iceberg lettuce, cut into chunks
2 spring onions, chopped
1 lebanese cucumber, skin on, cut into dice the same size as the corn kernels
8 cherry tomatoes, halved
1/4 bunch mint, leaves picked and torn
1 jalapeño, thinly sliced into rounds
1/4 bunch coriander, leaves picked and torn
1/2 green capsicum, cut into dice the same size as the corn kernels
2 sheets nori, toasted under a grill

Dressing

Quantity Ingredient
175ml buttermilk
15g wholegrain mustard
1 tablespoon mayonnaise
1 spring onion, thinly sliced
1 pinch togarashi, (see Note)

Method

  1. Preheat the oven to 180°C.
  2. For the dressing, whisk all the ingredients together – the mixture should coat the back of a spoon. Season with salt and freshly ground black pepper.
  3. In a large saucepan, blanch the corn cobs in boiling water for 2 minutes then remove and set aside.
  4. Heat a barbecue or a chargrill pan to hot and cook the corn until it’s blistered and a little charred on the outside. Remove from the heat and allow the corn to cool for 10 minutes. Run a knife down the length of the cob from top to bottom, shaving the kernels off the cob in one movement to keep them in clusters. Place them in a bowl and set aside.
  5. Toss the croutons in olive oil and bake them on a tray in the oven for about 5–10 minutes, until golden and crisp. Season with a pinch of salt and allow to cool on some paper towel.
  6. To serve, toss all the ingredients, except the nori, gently in a large bowl with the dressing. When everything is coated in the dressing, scatter the salad with torn or shredded pieces of nori.

Note

  • You can buy togarashi from the Asian section of most grocery stores or from Japanese supermarkets. It’s a mix of chilli powder, sesame seeds, Japanese pepper and ginger.

Medicinal Note

  • The vitamin A antioxidants in lettuce keep tissue and skin healthy, while beta-carotenoids can help prevent cataracts. Then there’s potassium for balancing body fluids, and manganese to help metabolise amino acids, cholesterol and carbohydrates. Corn is a source of ferulic acid, often used in anti-ageing skin products. Corn also contains vitamin A and beta-carotene for good vision. Chilli has plenty of vitamin C, as well as iron to help carry oxygen throughout the body.
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