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Corn Salad with Radicchio & Red Onion Recipe

Corn Salad with Radicchio & Red Onion Recipe


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Maryse Chevriere

Credit for this fantastic summer recipe goes to a dear family friend who introduced me to it last year. Wonderfully fresh-tasting and requiring almost no cooking, it's one of those perfect easy-to-whip-up dishes you can serve alongside your favorite grill fare.

Click here to see more Spectacular Summer Corn Recipes.

Ingredients

  • ½ red onion, thinly sliced
  • ½ head of radicchio, sliced into ½-inch strips
  • Olive oil
  • 3 teaspoons red wine vinegar
  • 3 teaspoons sherry vinegar
  • 2 ears fresh corn, kernels removed
  • Salt, to taste
  • 4-5 leaves fresh basil, chiffonade

Directions

Combine the red onion and radicchio in a pan over medium-low heat and sauté with a drizzle of olive oil for about 5 minutes. Once the ingredients have cooked and softened slightly, add in the red wine and sherry vinegars. Sitr to combine and cook for 2-3 minutes, and then remove from heat and add to a medium-sized serving bowl.

Next, take the raw corn (I remove the kernels by running down the ear of corn with a chef's knife) and add it to the serving bowl with the other ingredients. Toss again and season with salt to taste. To serve, garnish with fresh basil.


Amazing Mexican Corn Salad

This Amazing Mexican Corn Salad is hands down an all time summer favorite. Full of fresh, bright, zingy and spicy flavors, it has something for everyone!

I love when corn shows up at the local farmers’ market and grocery stores, it means summer is official. Corn is super sweet and adds so much to your meals, try it in this Casserole, Salad, and Corn.


Everyday Dinners for Weeknight Success

This corn salad recipe comes from Everyday Dinners: Real-Life Recipes to Set Your Family Up for a Week of Success, the third cookbook by Jessica Merchant, author of the food blog How Sweet Eats. Jess is the queen of creating unique spins on every one of her popular dinner recipes, adding jolts of flavor, color, and exclamation points that enliven every single recipe on her blog and in her cookbooks.

Jess’s goal with her most recent cookbook? To show everyone how to get nourishing family dinners that are far from boring on the table in 30 minutes or less. I love this cookbook and each and every one of the tools and tricks Jessica has learned and shared in her years of food blogging. This girl is dedicated to her readers! And each and every recipe morsel proves it.


Grilled Corn Salad

The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.

1 cup roughly chopped cilantro

½ jalapeño, minced, seeds and ribs removed

1. First, roast the poblanos: Place each one directly over the gas flame of your stove (or in the oven under your broiler) until it starts to blacken. Rotate it to char evenly on all sides. Once it looks sufficiently charred, remove from heat, place in a bowl, and cover with a tea towel. Let it sit for 5 minutes, after which you should be able to easily rub off the charred skin to reveal the tender roasted pepper. Then remove the seeds and ribs and dice it.

2. Now place the corn directly over the gas flame of your stove (or in the oven under your broiler) just for a minute or so, turning constantly until just beginng to char and blister. Remove from heat and carefully cut the kernels from the cob.

3. Whisk the dressing ingredients together in a large mixing bowl, then add the corn, poblanos, red onion, cilantro, and avocados. Toss well and serve.


How to Make Mexican Corn Salad

Zingy and bright this corn salad comes together quickly which makes it a favorite. All you need are a few pantry ingredients to make this the perfect side dish!

  1. Combine: In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
  2. Dressing: In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
  3. Serve: Garnish with additional cilantro and cotija cheese if desired.

Tips and Variations For Mexican Corn Salad

Mexican Corn Salad is going to quickly become your favorite. It’s hard to resist all those flavors, it is magical!

  • Corn: To save time, use canned or frozen fire-roasted corn. No need to cook whichever one you use. For canned simply drain the corn before adding to the mix. For frozen, let it come to room temperature before combining. When combined with all the peppers and onions and dressing, no one can tell it isn’t fresh. This will save you time and still give you a sensational flavor.
  • Peppers: Dice the peppers all the same size. It will be easier to mix and eat that way.
  • Spice it up: Add more heat by leaving in some of the seeds of the jalapenos. It will get spicier the longer the salad sits.
  • Change it up: Exchange the chili powder for chipotle powder, and paprika for smoked paprika to give the salad a smokey spice kick.
  • Cheese: If you cannot find cotija cheese try substituting it for feta, goat, or even parmesan cheese.
  • Mayo: Substitute the mayo for sour cream or greek yogurt. So the flavor change isn’t so drastic I like to do half sour cream, half mayo. The mayonnaise gives it such a smooth velvety taste and texture.
  • Storage: This will keep great for up to 3 days in the fridge in a tightly sealed container. Everything tends to get soft and a bit wilty after a few days, so it’s best eaten quickly and on the day it’s made.

What to Serve With Mexican Corn Salad

Mexican Corn Salad goes with just about anything. Its flavors are so complementary, you do not have to a Mexican holiday to have this on the table. You might want to make a double batch however, it disappears fast. Of course, this salad will be a favorite with the BBQ season. Fire up the grill with these favorites and serve this corn salad on the side for a dinner that will soon become a favorite.

More Mexican Recipes to Love

Mexican recipes are usually fast, fresh, and full of flavor. We all love our Taco Tuesdays and Cinco De Mayo. When I need a meal on a busy weeknight I often reach for tacos, burritos, or nachos. Mexican food is usually on the menu list every week. We love it. Mexican food can be fancy or simple and it all tastes scrumptious. And the whole family loves it. Try some of these tried and true the next time you need a great Mexican recipe.

In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.

Garnish with additional cilantro and cotija cheese if desired.

Calories 159 kcal (8%) Carbohydrates 18 g (6%) Protein 4 g (8%) Fat 9 g (14%) Saturated Fat 2 g (10%) Trans Fat 1 g Cholesterol 8 mg (3%) Sodium 118 mg (5%) Potassium 229 mg (7%) Fiber 2 g (8%) Sugar 5 g (6%) Vitamin A 883 IU (18%) Vitamin C 26 mg (32%) Calcium 30 mg (3%) Iron 1 mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


Mexican Street Corn Salad

Crunchy, sweet, spicy and a bit salty, this Mexican salad is incredible. It is the perfect combination of flavors and it is positively addictive. You and are family are going to love this Mexican corn salad recipe. It’s easy and quick and a great salad for potlucks, BBQ’s and family dinners. With all the fresh ingredients it is going to fly off the table. Perfectly spiced, the chili powder is just enough heat to make it amazing. The cotija cheese adds a creaminess and saltiness that compliments the onions and peppers.

The wonderful thing about a corn salad like this is you can customize it to your spice level. Leave in the seeds of the jalapeno if you desire. Add a bit more chili powder, or add an extra handful of cilantro. The cilantro brings a freshness that is impeccable with the vegetables. Serve this side dish with a big bowl of watermelon, chips and salsa and your favorite main dish and you have a dinner fit for a fiesta any day of the week!


Italian Chopped Salad

This salad is light and fresh, yet hearty and totally satisfying! It&rsquos filled with tasty mix-ins, packed with bold flavors and comes together in a matter of minutes!

This chopped salad is made with a mix of fresh romaine, bitter radicchio, rich salami, creamy cheeses, refreshing vegetables, succulent marinated veggies and sweet basil! Generously drizzled and tossed with a bright, bold and zesty homemade Italian dressing, this salad is well balanced and seriously addictive!

Forget any ideas you have about boring mixed green salads! Build a better salad that doesn&rsquot skimp on flavor with this super simple, totally tasty Chopped Italian Salad!

What is a chopped salad?

A chopped salad is similar to a regular salad, except with a slightly different presentation. In a traditional salad the ingredients are layered. However, in a chopped salad all of the ingredients, including the greens, are chopped and mixed together.

What to put in an Italian chopped salad?

An Italian chopped salad is similar to an antipasto salad. It usually includes a chopped mix of crisp lettuce, radicchio, red onion, cucumber and tomatoes along with an assortment of cured meats such as salami, cheeses and marinated vegetables like roasted red peppers. A chopped Italian salad can also be made vegetarian! Simply substitute the assorted cured meats for umami-rich ingredients, such as sun-dried tomatoes.

You can make a chopped Italian salad as simple or complex as desired! Feel free to swap out ingredients or add whatever you have on hand and love!

Ingredients in an Italian antipasto chopped salad:

  • Chopped Lettuce: I like to use a mix of fresh romaine and radicchio for a combination of fresh flavors. However, you can use just one variety of lettuce. Or, try iceberg lettuce in the mix!
  • Salami: I prefer to use both Genoa and Soppressata for the most flavor. However, you can use whatever salami you prefer. Or, try pepperoni or prosciutto instead!
  • Cheese: A combination of diced provolone and mini mozzarella balls provide the perfect mild and creamy taste!
  • Marinated vegetables: Sweet roasted red peppers offer a smoky and sweet flavor that just can&rsquot be beat! While briny kalamata olives provide pops of fruity, almost wine-like flavor!
  • Fresh vegetables: I use a mix of fresh cucumber, red onion and cherry tomatoes for juicy, crisp freshness!
  • Fresh Herbs: Fresh basil is the most traditional addition. Sweet basil has a subtle peppery flavor that pairs excellently with all the other ingredients in the salad!

Optional ingredients to add to the salad:

  • Pepperoncini Peppers: Sweet and mild pickled pepperoncini are commonly found on an Italian antipasto platter. They are mild with a slight sweetness that works well in Italian salads.
  • Artichoke Hearts: Jarred marinated artichoke hearts add an instant boost of flavor!
  • Sun-Dried Tomatoes: Rich sun-dried tomatoes are a wonderful way to add flavor and chewy texture!
  • Celery: Chopped celery will add extra fresh crunch!
  • Green Bell Pepper: Crisp and refreshing green bell peppers add a slightly bitter-sweet freshness.
  • Fresh Herbs: Italian parsley and fresh oregano can offer herbaceous flavor!
  • Chickpeas: Drained and rinsed chickpeas are a great way to make this salad even heartier!
  • Crispy Cooked Bacon: A no-brainer for bacon lovers!
  • Eggs: Velvety hard-boiled eggs are a great way to add a healthy dose of protein!
  • Croutons: Store-bought or Homemade Croutons are the obvious choice if you are looking for a delicious crunch!
  • Tortellini: Cooked and cooled tortellini are a great way to add creamy, cheesy flavor. Or, you can easily turn this salad into an Italian pasta salad by skipping the lettuce altogether and substituting tortellini!
  • Beans: Bite-sized beans are the perfect addition! They will give a chopped salad a bit of creaminess to contrast all the crunchy, fresh textures!
  • Grains: Cooked and cooled grains, such as Farro or quinoa, are a healthy way to add sustenance and chewy texture!

How do you cut lettuce for a chopped salad?

The best thing about a chopped salad is you are able to get all the flavors of the salad together in just one bite! Plus, chopping a salad helps the dressing mix into the ingredients more evenly.

There are two ways to easily chop lettuce for a salad:

  • Mezzaluna: A curved knife, known as a mezzaluna, makes for quick work of chopping ingredients. Simply glide it gently from side to side over your salad greens, keeping the blade on the cutting board at all times.
  • Sharp Chef&rsquos Knife: While not as fast, a Chef&rsquos knife is also effective!
    • For leafy greens: Roll up a handful of leaves into a log. Start at the left side and use your knife to cut all the way down, through the greens, to the cutting board. Lift the knife and cut again in a parallel line roughly 1-inch from the previous cut. Repeat until you have reached the far-right side and the end of the lettuce. Rotate the board 90 degrees and repeat the cutting process. Tip: For a finer chop, toss the chopped greens on the cutting board, then chop in a grid formation once more.
    • Romaine: Slice the head of romaine in half lengthwise to create two long halves of lettuce. Remove the core by making angled cuts to form a triangle around the core. Discard core. With the lettuce cut side down, slice the lettuce again lengthwise into thirds. Rotate the board and chop the lettuce crosswise into bite-sized pieces, starting at the left side and moving towards the right.

    Tips for the best fresh chopped salad?

    You can easily build the best light and refreshing chopped salad right at home with these easy tips!

    • Wash and thoroughly dry greens. Lettuce needs to be crisp and thoroughly dry before preparing a salad. If the greens are not completely dry, the dressing won&rsquot coat properly. The salad spinner is best way to wash and dry lettuce. However, you can also wash lettuce gently in a large bowl. Allow the lettuce to drain well and then arrange the leaves in a single layer on a clean, absorbent kitchen towel or a couple layers of paper towels. Cover the leaves with another towel or paper towels and pat thoroughly dry.
    • Use enough dressing. Make sure you add enough dressing to coat every ingredient.
    • Toss well. A chopped salad should be mixed thoroughly! Use large serving spoons to gather the ingredients from the bottom of the bowl and lift up and over the top. Repeat and continue tossing until everything is mixed together.

    How to make chopped salad at home?

    Chopped salads can cost a fortune at restaurants and specialty delis. However, you can save money and easily make your own salad at home! Plus, you can tailor your salad specifically to your own taste!

      1. Wash and dry the lettuce greens and radicchio. Chop into bite-sized pieces
      2. Prepare the fresh salad ingredients.
      3. Prepare the Italian dressing.
      4. Toss everything together and serve.

      How to make chopped Italian salad recipe step by step photos:

      What dressing for chopped salad?

      Dressing really sets the tone and defines a salad. A chopped salad can use either a rich, cream-based dressing or a lighter, oil-based vinaigrette.

      An Italian chopped salad traditionally uses a zesty, oil-based vinaigrette made with a blend of high-quality olive oil, vinegar, fresh lemon, Dijon and numerous herbs or spices.

      What is in Italian Salad dressing?

      Italian salad dressing is incredibly easy to make at home! This bright, zesty dressing recipe only requires a few minutes plus a handful of ingredients to prepare!

      To make Italian dressing, you simply combine extra-virgin olive oil with vinegar and various Italian seasonings. Since oil and vinegar-based dressings, known as vinaigrettes, can separate, make sure you add a teaspoon (or more) of Dijon or honey to prevent the mixture from separating.

      Italian salad dressing ingredients:

      Combine the following ingredients in bowl or mason jar and whisk or shake well to emulsify. If storing the dressing, you will need to mix or shake again before using as the ingredients may settle.

      • Extra Virgin Olive Oil
      • Red Wine Vinegar
      • Fresh Lemon Juice
      • Grated Parmesan (or vegan parmesan substitute, such as nutritional yeast)
      • Dijon Mustard
      • Minced Garlic
      • Italian Seasoning
      • Salt & Pepper

      Gluten-free: To prepare gluten-free dressing, ensure your brand of Dijon is gluten-free.

      How long will dressing keep?

      Homemade Italian dressing should be stored in an airtight container in the refrigerator. Properly stored, it will last for up to 2 weeks. The flavor of the dressing will actually improve overtime as the flavors have time to develop and meld.

      Can you make an Italian salad ahead of time?

      This salad can easily be made in advance with a few simple modifications!

      To make salad ahead of time:

      • Tear the lettuce leaves instead of chopping them with a knife. Tearing the lettuce prevents the greens from wilting or bruising as quickly.
      • Gather all the salad ingredients except the tomatoes, cucumbers and dressing.
      • Add the ingredients to a large mixing bowl. Arrange the ingredients in individual sections so they are separated. Note: While you can prep the tomatoes, cucumbers and dressing in advance, do not add them to the bowl or they will cause the salad to get soggy.
      • Cover the bowl with a slightly damp paper towel. Place a sheet of plastic wrap loosely over the top.
      • Refrigerate up to 24 hours.
      • To serve, add the tomatoes, cucumbers and dressing. Toss to combine. Enjoy!

      How to store leftover chopped salad?

      To keep the salad fresh, I recommend you store the salad separately from the vinaigrette if possible! Store the salad and dressing in separate airtight containers in the refrigerator. Properly stored, the salad will keep well for up to 4 days.

      Leftover salad tip: If you don&rsquot plan to eat all of the salad, dress only what you plan to eat right away!

      What to eat with Italian salad?

      This salad is hearty enough to have on its own for dinner. However, it&rsquos not so over-the-top that you can&rsquot also enjoy it as a starter or side!

      • Dips: Pairing this salad with a heartier dip such as warm goat cheese or spinach artichoke is always a winner!
      • Platters: Marinated Italian vegetable platters (crudité) or a platter of various Italian meats and cheeses (charcuterie) would make for a wonderful al fresco dinner!
      • Soups: Soup and salad is a classic combination for a reason! Tomato basil soup is my personal favorite pairing!
      • Subs: Want to keep things simple? Pair it with a hearty Italian or meatball sub!
      • Pizza: Any type of pizza you can image works well with this salad! However, I prefer to keep things a bit lighter with a crispy, thin crust or gluten-free cauliflower crust pizza.
      • Pasta: Creamy fettuccine alfredo, simple spaghetti Aglio e Olio, or Bolognese with pappardelle are my favorites!
      • Grilled Meats, Chicken or Fish: Anything from a grilled ribeye or chicken breast to a cedar plank salmon! Pro-tip: This Italian dressing can double as a delicious marinade!

      This Italian chopped salad is light, yet bold and totally satisfying! Loaded with flavor and fresh ingredients, this salad is totally unforgettable and will give any Italian restaurant a run for its money!

      Until next week, friends, cheers &ndash to stellar salads!

      Looking for more easy salad recipes?

      If you love this salad, try one of these fresh and delicious recipes next:

      Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

      How to make the best chopped Italian salad recipe👇


      Instructions

      For the Pork Porterhouse Chops, mix Seasoning, oil and vinegar in small bowl until well blended. Divide mixture in half. Brush half of the mixture evenly on both sides of pork chops. Reserve remaining half of seasoning mixture for basting. Refrigerate chops 1 hour or longer for more flavor.

      Grill chops over medium heat 5 to 7 minutes per side or until desired doneness. Remove from grill. Baste with remaining seasoning mixture. Let rest 5 minutes.

      Meanwhile, for the Corn Salad, place corn on grill close lid. Grill over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Let cool slightly. Carefully cut kernels from cobs.

      Mix grilled corn with remaining ingredients in medium bowl. Serve warm with Pork Chops.

      Test Kitchen Tip: Substitute 1 cup whole corn kernels in place of corn on the cob. Cook in cast iron skillet on grill, or large nonstick skillet on stovetop until lightly charred.


      • LEMON BASIL DRESSING:
      • 8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
      • 1 cup packed julienned strips fresh spinach
      • 1 cup packed julienned strips radicchio
      • 1 ⁄3 cup red onion, sliced very thin
      • 1/2 cup chopped green olives
      • 6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
      • 4 eggs, hard-boiled and chopped
      • 1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
      • 1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
      • 1 cup crumbled blue cheese (4 ounces)
      • 1/2 cup croutons
      • 8 cherry tomatoes, halved
      • Crispy fried onions, for garnish
      • 2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
      • 1/4 cup chopped fresh basil
      • 5 tablespoons fresh lemon juice, about 1 lemon
      • Seasoned salt and garlic pepper seasoning

      Servings 4
      Preparation time 15mins
      Cooking time 15mins


      How to Make Mexican Corn Salad

      Zingy and bright this corn salad comes together quickly which makes it a favorite. All you need are a few pantry ingredients to make this the perfect side dish!

      1. Combine: In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
      2. Dressing: In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
      3. Serve: Garnish with additional cilantro and cotija cheese if desired.

      Tips and Variations For Mexican Corn Salad

      Mexican Corn Salad is going to quickly become your favorite. It’s hard to resist all those flavors, it is magical!

      • Corn: To save time, use canned or frozen fire-roasted corn. No need to cook whichever one you use. For canned simply drain the corn before adding to the mix. For frozen, let it come to room temperature before combining. When combined with all the peppers and onions and dressing, no one can tell it isn’t fresh. This will save you time and still give you a sensational flavor.
      • Peppers: Dice the peppers all the same size. It will be easier to mix and eat that way.
      • Spice it up: Add more heat by leaving in some of the seeds of the jalapenos. It will get spicier the longer the salad sits.
      • Change it up: Exchange the chili powder for chipotle powder, and paprika for smoked paprika to give the salad a smokey spice kick.
      • Cheese: If you cannot find cotija cheese try substituting it for feta, goat, or even parmesan cheese.
      • Mayo: Substitute the mayo for sour cream or greek yogurt. So the flavor change isn’t so drastic I like to do half sour cream, half mayo. The mayonnaise gives it such a smooth velvety taste and texture.
      • Storage: This will keep great for up to 3 days in the fridge in a tightly sealed container. Everything tends to get soft and a bit wilty after a few days, so it’s best eaten quickly and on the day it’s made.

      What to Serve With Mexican Corn Salad

      Mexican Corn Salad goes with just about anything. Its flavors are so complementary, you do not have to a Mexican holiday to have this on the table. You might want to make a double batch however, it disappears fast. Of course, this salad will be a favorite with the BBQ season. Fire up the grill with these favorites and serve this corn salad on the side for a dinner that will soon become a favorite.

      More Mexican Recipes to Love

      Mexican recipes are usually fast, fresh, and full of flavor. We all love our Taco Tuesdays and Cinco De Mayo. When I need a meal on a busy weeknight I often reach for tacos, burritos, or nachos. Mexican food is usually on the menu list every week. We love it. Mexican food can be fancy or simple and it all tastes scrumptious. And the whole family loves it. Try some of these tried and true the next time you need a great Mexican recipe.

      In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.

      Garnish with additional cilantro and cotija cheese if desired.

      Calories 159 kcal (8%) Carbohydrates 18 g (6%) Protein 4 g (8%) Fat 9 g (14%) Saturated Fat 2 g (10%) Trans Fat 1 g Cholesterol 8 mg (3%) Sodium 118 mg (5%) Potassium 229 mg (7%) Fiber 2 g (8%) Sugar 5 g (6%) Vitamin A 883 IU (18%) Vitamin C 26 mg (32%) Calcium 30 mg (3%) Iron 1 mg (6%)

      All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.