|2 servings||calories per servings 283||protein serving 7 g||carbs per serving 30 g||total fat per serving 19 g|
No matter what part of the country you live in, it just doesn’t feel like summer until the sweet corn starts coming in. Here we add corn, fresh-cut from the cob, to a hearty entree salad that features arugula, mint, pecans and a fragrant seasoned salt from Beautiful Briny Sea called French Picnic. A quick spin in the saute pan helps the tomatoes release their juices.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||30 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Remove husk and silk from corn. Place ear flat on cutting board, and, using a large sharp knife, cut down one side, removing the kernels at the base of the cob. Turn ear and repeat until all kernels are removed. Halve grape tomatoes. Peel and mince 2 cloves garlic. Thinly slice green onions, keeping white and green parts separate. Peel and mince garlic. Zest, halve and juice lemon; save 1 tablespoon juice for this recipe, and reserve the rest for another use. Pick and chop mint leaves.
Place a sauté pan on high heat, and add 1 tablespoon olive oil. When oil is shimmering add corn. Cook while stirring until corn begins to soften, about 2 minutes. Add garlic and green onion whites. Cook 1 minute more, stirring. Remove pan from heat.
Stir in tomatoes, sugar, 1 tablespoon lemon juice and 1/2 teaspoon French Picnic salt. Stir well. Transfer to a large mixing bowl, and cool 5 minutes.
Add arugula, lemon zest, mint, pecans and green onion greens. Toss lightly to incorporate. Taste and adjust seasoning as desired with French Picnic salt.
Divide salad between 2 plates. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...