Before the last of the summer corn and cherry tomatoes disappeared, I wanted to combine them in a satisfying, refreshing salad. I got this recipe from one of my magazines last year (I think Bon Appetit...) and I was waiting for the ingredients to come back into season. I've been just a tad busy ;) so this was the first opportunity I had to toss it together. I paired the salad with some simple panko-coated chicken.
Potato & Corn Salad with Arugula and Goat Cheese
****This recipe makes a really large batch, suitable as a side for 8, or a main course for 4
8 oz small potatoes
3 cups fresh corn kernels ( approximately 4 ears)
2 cups cherry tomatoes, halved
1 1/2 cups chopped red or green bell pepper
1/4 cups minced shallots
3 tbsp white balsamic vinegar
1 tbsp dijon mustard
S&P
3 tbsp EVOO
6 cups arugula
1/2 cup torn fresh basil
2 oz goat cheese, crumbled
1. Slice potatoes in half, cook approximately 11 minutes. Drain and chill.
2. Cut corn off of the cobs. They have nifty tools for this, or you can stand it upright and take a goo sharp knife down the length of the cob.
3. Combine corn with potatoes, tomatoes, and bell pepper.
4. In a small bowl, combine shallots, vinegar, mustard, S&P to taste. Whisk. Slowly combine with EVOO to form an emulsion.
5. Drizzle over the salad, toss. Add arugula and sprinkle with basil and goat cheese.
6.If you want to serve it with the chicken- put the chicken in a plastic ziploc bag. Pound the chicken to make the thickness of the pieces even throughout. Coat with egg. In a wide bowl (like a pie plate), mix panko bread crumbs with a generous dose of grated or shredded parm, dried parsley, and S&P. Coat the chicken in the bread crumbs.
7. Pour a glug of EVOO in your pan to lightly coat and get the pan fairly hot (med-med high.) Place the chicken in the pan. And then don't touch it. Once it is browned on one side(usually 4-5 minutes depending on thickness), flip it and brown the other side.
8. Enjoy :)
