Corn, rocket and fennel salad with red capsicum vinaigrette
When buying corn, select fresh-looking ears with green husks and some visible glistening silk; avoid any with dried husks. Use corn as soon as possible after harvesting, as the sweet flavour deteriorates when the natural sugars begin to convert to starch. Store with the husk on, wrapped in a damp paper towel and refrigerated until ready to use.
Photo: Marina Oliphant
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- 1 red capsicum
- 31/2 tbsp extra virgin olive oil
- 3 cobs corn
- 1 small tomato, chopped
- 1 clove garlic, chopped
- 1 tbsp red wine vinegar
- Salt and cracked black pepper
- 1 bunch rocket, trimmed
- 1 punnet yellow grape tomatoes
- 1 baby fennel, finely sliced
- 120g kalamata olives
Rub capsicum with half a tablespoon of oil and cook in a lightly oiled grill pan, turning frequently until blackened.
Remove and cool for 10-15 minutes in a plastic bag. Peel and remove seeds.
Cook corn in the grill pan (or on a barbecue) turning occasionally until slightly browned and tender. Cool and cut kernels from cobs. Place capsicum, chopped tomato, garlic, vinegar and remaining oil in a food processor and process until smooth. Season with salt and pepper. Combine corn kernels, rocket, grape tomatoes and fennel in a bowl and toss gently. Divide corn mixture evenly between four serving plates and scatter with olives. Drizzle with capsicum dressing. Serve with grilled shortloin lamb chops.