Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Warm Corn, Tomato and Arugula Salad

Share

Lobo
Moderator
Moderator

Posts : 19635
Thanked : 938
Join date : 2013-01-12

Warm Corn, Tomato and Arugula Salad

Post by Lobo on Mon 18 Jan 2016, 8:07 pm


Warm Corn, Tomato and Arugula Salad


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
When corn and tomatoes reach their seasonal peak, combine them in this simple side dish, which cooks in just 5 minutes. It’s a great accompaniment to our filets mignons and fingerling potatoes with pesto.



  • Printer Friendly Version






  • 183

Ingredients:


  • 1 Tbs. olive oil, plus more for drizzling
  • 3 Tbs. finely chopped shallot
  • 2 cups fresh corn kernels
  • 1/2 pint cherry tomatoes, halved
  • 4 oz. arugula
  • 2 oz. feta cheese, crumbled
  • Kosher salt and freshly ground pepper, to taste
  • Fresh lemon juice for drizzling

Related Recipes


  • Filets Mignons with Herb-Shallot Butter >
  • Fingerling Potatoes with Pesto >


Wine Pairing

This pairs well with rich, medium full-bodied rosé wines from our Wine Club.

Directions:

In a 10-inch fry pan over medium heat, warm the 1 Tbs. olive oil. Add the shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the corn and tomatoes and cook, tossing occasionally, until softened and warmed through, 2 to 3 minutes.

Transfer the mixture to a large bowl. Add the arugula and cheese, and season with salt and pepper. Drizzle with the lemon juice and olive oil and toss gently. Serve immediately. Serves 4.

Williams-Sonoma Kitchen

    Current date/time is Wed 18 Jan 2017, 7:58 am