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Kale is such a sturdy soul…this salad can be made hours ahead and will retain its bright colors and vibrant flavors.  For a hefty main course, serve with grilled chicken, shrimp, or steak, with scoops of creamy polenta on the side.

Kale & Pan Grilled Corn with Herbed Goat Cheese Dressing

Ingredients

40 min

| Serves 4

Salad

  •  8 ounces kale, washed, spun dry, thick stems removed and torn into salad-size pieces
  • 1 large ear fresh corn
  • 8 cherry tomatoes, washed and halved
  • 1 small bunch fresh basil (about 7 leaves), plus additional for dressing

Dressing

  • 2 ounces fresh herbed goat cheese
  • 2 cloves garlic, minced
  • 5 medium – large fresh basil leaves, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sugar
  • Salt & freshly ground pepper to taste

Directions

Prepare the corn: Husk and wash the corn, spray well with canola or olive oil and place in a non-stick pan over medium high heat. Sprinkle with salt and pepper and turn the corn every few minutes, until it browns on all sides, about 8 minutes.

Make the dressing: Cut the goat cheese into small pieces and mix with other dressing ingredients in a blender until smooth and well combined.

Assemble the salad: Place the kale and about half of the tomatoes in a salad bowl. Slice the corn kernels off the husk and add about half to the salad. Toss the salad with a light coating of the dressing. Garnish the salad with remaining tomatoes and corn kernels and serve.

 

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