Arugula Salad with Corn & Burrata

I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂

The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!

The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.

I’m bringing this lovely vegetable-loaded dish to share with my friends at Angie’s Fiesta Friday #136 this week hosted by Judi @ Cooking with Aunt Juju. Enjoy!

Yield: Serves 4 to 6

• 1 cup frozen shelled, pre-cooked edamame, thawed
• 1/4 cup extra-virgin olive oil
• 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
• coarse salt
• freshly ground black pepper
• 1 T sherry vinegar
• 4 ounces baby arugula (6 cups lightly packed)
• 10 ounces mixed cherry tomatoes, halved
• 1/2 cup coarsely chopped mint, optional
• 1/2 cup coarsely chopped basil
• 8 ounces burrata cheese

1. Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
2. Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
3. Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
4. In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
5. Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
6. Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
7. Season with pepper and serve.

One Year Ago:

• Arugula with Sautéed Corn & Shallots

Two Years Ago:

• Ina Garten’s Vegetable Coleslaw
• Roasted Sicilian Eggplant & Ricotta Bake

Three Years Ago:

• Spicy Israeli Couscous with Summer Squash
• French Green Lentil & Beet Salad with Orange-Mustard Vinaigrette

Summer Vegetable & Nectarine “Ceviche”

I have difficulty coming up with interesting side dishes. When a friend asked us to come over for dinner the other night, she asked me to bring a side and I was stumped. Ridiculous. I told her that I would come up with something…. and then she asked me if I had received my Food & Wine magazine that same day– the dish featured on the cover looked tasty. 🙂 It looked gorgeous! Done. The results were bright and DELICIOUS. This recipe was adapted from Food and Wine, contributed by David Frenkiel and Luise Vindahl of greenkitchenstories.com. I started following their blog!

• 1 cup fresh baby lima beans or frozen edamame
• 1 teaspoon finely grated lime zest
• 1/3 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1 scallion, thinly sliced
• 1 jalapeño, seeded and thinly sliced
• 1 small shallot, thinly sliced
• coarse salt
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 2 nectarines, cut into thin wedges
• 1 Hass avocado, cut into 1/2-inch cubes
• 1 large orange bell pepper, finely julienned
• 1 pint heirloom cherry tomatoes, halved or grape tomatoes, quartered
• 1/2 cup coarsely chopped cilantro

1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. (I cooked the edamame for 5 minutes.) Drain the beans and rinse under cold water.
2. In a mini food processor, combine the the lime zest and juice with the olive oil, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans/edamame, corn, nectarines, avocado,  scallion, pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD: The salad can be refrigerated for up to 8 hours.