Roasted Corn & Arugula Salad
Roasted Corn & Arugula Salad with Maui Onions in a Mustard Vinaigrette
Created by our own Joni Marie Newman
Sweet roasted corn pairs perfectly with our peppery green arugula! This salad also tastes great on a grilled flatbread brushed with basil pesto! (see below for more info.)
Yield: About 8 servings
Ingredients
For the Salad:
1 box Tanaka Farms Arugula
2 ears Tanaka Farms White Corn, roasted, cooled and removed from the cob.
1 cup sliced Tanaka Farms Maui Onion
For the Dressing:
1⁄4 cup olive oil
1 tablespoon whole grain mustard
1 teaspoon dried dill (or 1 tablespoon fresh)
salt and pepper, to taste
Method
Whisk together all dressing ingredients then toss with other ingredients.
Keep chilled until ready to serve.
Enjoy!
Bonus Recipe! Grilled Flatbread with Basil Pesto
Farm Fresh Tanaka Farms Basil makes this grilled flatbread sing with summery flavor! But this pesto also works well on pasta, rice, or even as a sandwich spread. Also included is an all-purpose pizza dough recipe that will work with all your pizza applications, from the grill, to a deep dish cast iron pan. Time-saving tip: Buy frozen dough balls at your local grover or pizzeria!
Ingredients
For the Basil Pesto:
1 bunch Tanaka Farms Basil, stems removed
¼ cup olive oil
¼ cup mild-flavored vegetable oil (or more olive oil)
¼ cup pine nuts, optional (Cashews make a great substitute!)
3 cloves Tanaka Farms Garlic
1 teaspoon lemon juice
Salt, to taste
For the Pizza Dough:
1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all-purpose flour
1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil for brushing
Method
To make the pesto, add all ingredients to a blender and puree until smooth. Keep in the refrigerator, in an airtight container, until ready to use. Should last up to two weeks. Yield: Just over 1 cup.
To make the grilled flatbread, mix together yeast, sugar, and warm water. Let stand ten minutes.
In a mixing bowl, mix together flours and salt. Add in yeast mixture, water, and olive oil. Adding more all-purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky. Knead for about 10 minutes.
Divide into two, and form into a ball. Brush with a light coat of olive oil, cover with plastic wrap, and let rise for one hour.*
Punch down the dough, and knead an additional 2-3 minutes.
Line a cookie sheet with parchment or a reusable non-stick baking mat to help keep the dough from sticking. Oil your fingers and press the dough into desired shape and size. For grilling, aim for about ¼-inch thick.
Turn your grill on with a high flame. Using a brush, brush one side of the dough with oil.
Carefully place the oiled side of the dough onto your grill. Once on the grill, brush the top side with more oil. Let it cook until the top is bubbly and grill marks are present.
Using tongs or a metal spatula, carefully flip the dough. Cook only for one to two minutes, or until very lightly browned.
Remove from the grill and add your favorite toppings to the side with prominent grill marks. Return to the grill and cook for about 6 to 8 minutes, or until the crust is a nice golden brown. Yield: 2 x 10-inch pizzas.