Wild Rocket and Grilled Corn Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
4 cobs of corn |
1/4 cup orange blossom honey |
1/4 cup white balsamic vinegar |
3 tablespoons orange blossom water |
3 tablespoons orange zest |
3 tablespoons orange juice |
handful chopped fresh basil |
handful chopped fresh mint |
1 package rocket (arugula), washed |
1/2 cup extra-virgin olive oil |
fine sea salt and freshly ground black pepper |
Directions:
1. Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
2. Preheat a grill or grill pan over medium heat.
3. Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs.
4. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
5. In a large bowl, toss the corn with the dressing and the fresh herbs.
6. To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.
7. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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