This salad will serve four as a side dish, with extra dressing left over. If you don’t have a deep fryer, use dried corn as is. Dressing makes about 2 1/2 cups.
Ingredients
VINAIGRETTE
1 bunch cilantro
5 cloves garlic
1/2 red onion
1 tablespoon lime juice
1/2 cup white-wine vinegar
1 cup olive oil
Salt and pepper to taste
SALAD
1/4 cup dried corn
1 cup uncooked quinoa
Olive oil and salt to taste
2 Roma tomatoes, diced
6-7 black olives, sliced
1/4 cup crumbled cotija cheese
1 avocado, sliced
4 generous handfuls spring mix, tossed with a few ounces of vinaigrette
Directions
Vinaigrette: Combine first five ingredients in a blender or food processor; with the machine running, slowly add oil to emulsify. Season with salt and pepper.
Salad: Heat oil in deep fryer. Place corn in a piece of aluminum foil and shape into a tight pouch. Poke a dozen small holes in the foil and drop into the fryer basket for about 4 minutes. Remove foil; return kernels to basket and place second basket on top to secure. Cook about 25 seconds, until kernels start to pop. Remove from oil and drain on paper towels; note that kernels may continue to pop.
Bring quinoa and 2 cups water to boil; reduce heat and cook until grains have split and doubled in volume, about 10-15 minutes. Drain. In a mixing bowl, toss with olive oil, salt, tomatoes, olives, cheese, and corn; divide among four plates. Fan avocado slices atop each and arrange a handful of dressed spring mix on the side.
Wine ideas: This salad packs enough flavor for a red. Try a Beaujolais or look for J. Lohr’s Valdigue (about $10), a light red with a gorgeous floral scent and blueberry flavor. Tara Q. Thomas
