Heirloom tomato and BaBy leaf salad
Instructions:
- 2 slices of rye bread, cubed
- 2 tbsp milk
- 1â„4 cup quinoa, rinsed
- 1â„2 cup corn kernels (fresh or thawed frozen)
- 2oz (60g) arugula
- 2oz (60g) baby spinach leaves
- 2 shallots, finely chopped
- 2 heirloom tomatoes, sliced
- For the vinAigrette
- 1 tsp Dijon mustard
- 1â„2 tsp ground cumin
- Juice of 1â„2 lime
- 3 tbsp ume plum vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp canola or sunflower oil
- Kosher salt and freshly ground black pepper
- 2 tsp toasted sesame seeds
- Preheat the oven to 375°F (190°C). Toss the bread cubes in the milk. Spread on a baking sheet and toast in the oven until crisp, about 30 minutes. Cool.
- Cook the quinoa in boiling, lightly salted water in a small pan until just tender, 15–20 minutes. Drain, rinse with cold water, and drain again.
- Place the corn kernels in a bowl. Add the arugula and spinach, the cooled quinoa, and shallots. In a separate bowl, combine the mustard, cumin, lime juice, and plum vinegar. Whisk together, then slowly whisk in the oils until thick and smooth. Season with salt and pepper and add the toasted sesame seeds. Drizzle the vinaigrette over the salad and toss gently.
- Arrange the sliced tomatoes on four plates. Gently pile the dressed salad on top and garnish with the toasted rye croûtons.
- ServeS 4
- PreP time: 30 minuteS
- Cook time: 30 minuteS