Chopped Summer Salad with Iceberg and Corn

This easy summery chopped salad is a delicious way to get your daily dose of veggies.

Chopped summer salad

The great thing about a chopped salad is that it’s all meant to be eaten with a fork. Therefore, the best thing to do is to cut all the ingredients the same size. If you can’t barbecue your corn, you can roast it in a hot oven to scald the kernels or just use it boiled. I grill it on the barbecue because I like a smoky flavour in the salad.

Serves: 2

Ingredients

  • 1 corn cob

  • 2 slices sourdough bread, cut into 1cm croutons

  • 1 tablespoon extra-virgin olive oil

  • 1/4 iceberg lettuce, cut into chunks

  • 1 spring onion, chopped

  • 1/2 cucumber, skin on, cut to the same size as the corn kernels

  • 4 cherry tomatoes, halved

  •  a handful of mint, leaves picked and torn

  • 1 jalapeño, thinly sliced into rounds

  • a handful of coriander, leaves picked and torn

  • 1/4 green capsicum, cut to the same size as the corn kernels

 

Method
Preheat the oven to 180ºC.

In a large saucepan, blanch the corn cob in boiling water for two minutes, then remove and set aside.

Heat a barbecue or a chargrill pan to hot and cook the corn until it’s blistered and a little charred on the outside. Remove from the heat and allow the corn to cool for 10 minutes. Run a knife down the length of the cob from top to bottom, shaving the kernels off the cob in one movement to keep them in clusters. Place them in a bowl and set aside.

Toss the croutons in olive oil and bake them on a tray in the oven for about 5–10 minutes, until golden and crisp. Season with a pinch of salt and allow to cool on some paper towel.

To serve, toss all ingredients in a large bowl with a drizzle of olive oil and balsamic vinegar. When everything is well coated, serve into large portions with a wedge of lemon on the side!

Recipe taken from Real Food by Mike by Mike McEearney
This book reminds us of the age-old truth that we are what we eat. Everything we put in our bodies has a profound effect on our wellbeing and long-term health. But this doesn’t mean it can’t also be extraordinarily delicious, diverse and indulgent! Across four chapters spanning the seasons, acclaimed chef Mike McEnearney harnesses the best produce available to bring you fresh, wholesome recipes you will want to cook and eat over and over again. Beautifully photographed and illustrated, and with notes on the health benefits of each recipe, Real Food by Mike reminds us of the sometimes lost art of joyful eating.

You can buy Real Food by Mike at cooked.com.

Published by Hardie Grant Books. 

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