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Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette

Posted By Lynne On August 30, 2015 @ 7:39 pm In Appetizers, Breakfast and Brunch, Salads, Sauces | 2 Comments

Stone fruit and corn on the cob are piled high at the market now, celebrating the last soft days of summer. I wanted to create a salad using these wonderful foods with a zippy vinaigrette to complement their sweet flavors. According to my family members, I succeeded, in spades.

The first day I made this salad, I ate about half of it for lunch, which left two smallish bowls for two family members. One returned to the kitchen, empty bowl in hand, asking for more. Sorry. All Gone. Oh no! You have to make more of this right now. So the next day, another large bowl was assembled and engulfed. So good. A couple of days later, I made it for guests, who also ate it until it was all gone, then licked their plates. (They were family also, so that was ok.) This is a winner. You have to try it.

When I plated up the bowls to serve, I was asked if I had shot this salad yet. If not, I should, because the colors were so beautiful. Family members can be really good for your self-esteem sometimes.

All of the vinaigrette ingredients are wizzed together in your mini chopper until smooth. The ginger and maple syrup, along with the cilantro, lime juice and vinegars, are totally exciting on the palate. Oooh yum.

Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette

Servings: 4-6

3 ears fresh corn on cob
3 firm nectarines
1 cup cilantro leaves, rough chop

Vinaigrette
1/3 cup vegetable oil (I used canola)
1 bunch cilantro, leaves only, stems discarded
3 tablespoons white distilled vinegar
½ tablespoon white balsamic vinegar
1 ½ tablespoons lime juice
1 small or ½ large shallot, sliced
¾ tablespoon minced fresh ginger
2 tablespoons maple syrup
½ teaspoon kosher salt

1. Place all vinaigrette ingredients in bowl of mini processor. Whiz until smooth. Transfer to container and chill until service.

2. Fill large bowl with cold water. Bring large pot of water to a boil. Add corn cobs and blanch for 2 minutes. Cool in cold water, drain and dry.

3. Stand corn cob on end and cut corn from cobs from top to bottom with large knife. Place in large bowl.

4. Cut nectarines into slices or chunks. Add to bowl. Fold in cilantro leaves.

5. Drizzle about ½ of vinaigrette over salad and fold in. Or mound salad in bowls and drizzle spoonfuls of vinaigrette over. Serve.

Note: Remaining vinaigrette will be used for the Nectarine & Corn Salad you make the next day. You will make another one. I promise.

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