Serves
6–8 servingss
Ingredients
- Salad
- 2 ears of corn, grilled and kernels removed
- 2 pounds heirloom tomatoes, cored and cut into wedges
- 1 pound nectarines, cored and cut into wedges
- 1 bunch Italian kale, stem removed and sliced thinly
- 1 small red onion, cut into a small dice
- 9 ounces fresh mozzarella, torn into small pieces
- Herb Vinagiagrette
- 1 medium garlic clove, minced
- 1 small shallot, minced
- 1 large lemon, zested and juiced
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons chopped fresh herbs, such as flat-leaf parsley, chives, basil and dill
- ½ cup extra-virgin olive oil
- Sea salt and freshly ground pepper
- Rustic Croutons
- 1 small rustic loaf of bread, torn into 1" pieces
- 6 tablespoons olive oil
- 2 cloves of garlic, minced
- Sea salt
- Freshly ground black pepper
Procedure
To prepare croutons: Preheat oven to 350°F and line a baking sheet with parchment paper. To a large bowl, add all ingredients and toss well to evenly distribute oil and seasonings over bread. Spread bread over prepared baking sheet and transfer to oven. Bake until bread is golden brown, stirring occasionally, about 10 minutes.
To prepare herb vinaigrette: To a medium bowl, whisk together garlic, shallot, lemon zest, juice, vinegar, Dijon and herbs. Whisking vigorously, drizzle in oil. Taste and adjust seasoning with salt and pepper. Set aside.
To a large mixing bowl add add salad ingredients and drizzle with vinaigrette. Gently toss and transfer to a serving platter. Serve immediately.
