Corn and watercress salad
Indulge in the refreshing flavors of corn and peppery watercress in this vibrant salad. A delightful mix of sweet and tangy tastes awaits in every bite.
Ingredients:
- 4 ears corn on the cob, left in their husks
- 4 cups summer watercress
- 1/4 cup torn fresh basil
- 1/4 cup chopped fresh chives
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Kosher salt and freshly ground black pepper
- 1/2 Verde Capra cheese (or any other blue cheese)
Instructions:
- Heat up a grill until it reaches medium-high temperature.
- Place the corn with the husks on the grill and cook until charred on all sides, which will take about 15 minutes, allowing the kernels to steam. Let it cool down a bit, then remove the husks. Slice off the corn kernels and put them in a big bowl along with the watercress, basil, and chives. Drizzle some olive oil and lemon juice, then mix well. Season with salt and pepper. Finally, sprinkle with blue cheese right before serving.
- Separate the mixture into four bowls, ensuring that each bowl has an equal amount of corn and cheese.
Summary:
- Calories: 1670 kcal
- Fat: 127 g
- Protein: 25 g
- Carbs: 137 g
- Potassium: 2050 mg
- Magnesium: 213 mg