Tatsoi And Sweet Corn Salad With Peach Nectar Dressing Food

GRILLED PEACH AND CORN SALAD

Steps:

• Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
• Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
• Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

TATSOI AND SWEET-CORN SALAD WITH PEACH-NECTAR DRESSING

Steps:

• In a skillet set over medium heat, heat the oil. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes. Set aside to cool.
• Meanwhile, bring an inch of salted water to a boil in a large pot. Add the corn and steam 5 minutes. Drain the corn and allow to cool. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl.
• Just before serving, add the tatsoi, peaches and salt, and toss well. Season to taste with lemon juice, toss again and serve.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.