Dakota Scandi Summer Salad
Serves 4
Each season has its star ingredients, and for me, one of summer’s many stars is fresh corn. This salad can be made on the grill or stovetop and offers delightful surprises with the salty halloumi and homemade croutons.
Ingredients:
Croutons1 1/2-inch-thick slice of seeded bread (try seeded spelt bread)Drizzle of olive oil Sprinkle of kosher salt and pepper
Dressing2 teaspoons of Dijon mustard 1 lemon, juiced1 teaspoon of red wine vinegar2 Tablespoons of olive oilKosher salt and pepper to taste
Salad5 cups arugula 1 English cucumber, seeded and cubed1 large ear of corn4 ounces of halloumi cheese (Halloumi is a grilling cheese that keeps its texture when heated. It is dense and chew with a salty kick. I like to dice it up quite small after grilling so that the saltyness isn't overpowering.)
Instructions:
1) If baking the croutons, preheat oven to 350 degrees.2) Cube the bread into bite-sized pieces, drizzle with olive oil, sprinkle with salt, and pepper, toss together on a cookie sheet. (Easy with the olive oil; don’t drench the bread.)3) Bake about 8 minutes until the bread is crisp on the outside with a little chew in the middle. Set aside. (Baking time will vary depending on big your bite-sized pieces are.)4) If grilling, leave the bread in a slice, drizzle with olive oil on both sides and sprinkle each side with salt and pepper to taste. Once nicely toasted, cut the bread into bite-sized pieces. Set aside. 5) If grilling the corn, peel off the husk and silk. Rub with olive oil and sprinkle with salt. Grill until sporadic char marks appear—you don’t want it entirely chard. 6) Let corn cool then slice off the cob. Set aside. 7) If sauteing the corn, remove the husk and silk. Using a large knife and sturdy cutting board, cut the kernels from the cob. 8) Heat a nonstick skillet on the stovetop with a teaspoon of olive oil. 9) Once heated and the oil is rippling, add the corn kernels. Sprinkle with salt. Cook until tender and golden. Remove from the skillet and set aside. 10) Slice cheese 1/4-inch thick. 11) Wipe out the nonstick skillet used to cook the corn. 12) Heat one teaspoon of olive oil in the nonstick skillet. (If cooking on the grill, make sure you’re using an appropriate skillet—cast iron may be best.) 13) Once hot and the oil is rippling, add the cheese. 14) Turning occasionally, cook until brown—watch for splattering oil. 15) Once the cheese has cooled, cut into cubes about the size of the corn kernels. 16) Peel the cucumber. 17) Cut in half lengthwise. 18) Using a small spoon, scoop out the seeds. 19) Cut into a small dice. 20) Mix the dressing by adding mustard, lemon juice, vinegar to a bowl and whisk together. Add the olive oil and whisk vigorously to combine. Season with salt and pepper to taste. 21) Add 1/2 to 1 tablespoon of dressing to the bottom of a salad bowl. 22) Add arugula and, with clean hands, massage the dressing into the arugula. 23) Add croutons, corn, cheese, and cucumber to the arugula. 24) Drizzle with a little more dressing to taste. Toss and serve.
Ingredients:
Croutons1 1/2-inch-thick slice of seeded bread (try seeded spelt bread)Drizzle of olive oil Sprinkle of kosher salt and pepper
Dressing2 teaspoons of Dijon mustard 1 lemon, juiced1 teaspoon of red wine vinegar2 Tablespoons of olive oilKosher salt and pepper to taste
Salad5 cups arugula 1 English cucumber, seeded and cubed1 large ear of corn4 ounces of halloumi cheese (Halloumi is a grilling cheese that keeps its texture when heated. It is dense and chew with a salty kick. I like to dice it up quite small after grilling so that the saltyness isn't overpowering.)
Instructions:
1) If baking the croutons, preheat oven to 350 degrees.2) Cube the bread into bite-sized pieces, drizzle with olive oil, sprinkle with salt, and pepper, toss together on a cookie sheet. (Easy with the olive oil; don’t drench the bread.)3) Bake about 8 minutes until the bread is crisp on the outside with a little chew in the middle. Set aside. (Baking time will vary depending on big your bite-sized pieces are.)4) If grilling, leave the bread in a slice, drizzle with olive oil on both sides and sprinkle each side with salt and pepper to taste. Once nicely toasted, cut the bread into bite-sized pieces. Set aside. 5) If grilling the corn, peel off the husk and silk. Rub with olive oil and sprinkle with salt. Grill until sporadic char marks appear—you don’t want it entirely chard. 6) Let corn cool then slice off the cob. Set aside. 7) If sauteing the corn, remove the husk and silk. Using a large knife and sturdy cutting board, cut the kernels from the cob. 8) Heat a nonstick skillet on the stovetop with a teaspoon of olive oil. 9) Once heated and the oil is rippling, add the corn kernels. Sprinkle with salt. Cook until tender and golden. Remove from the skillet and set aside. 10) Slice cheese 1/4-inch thick. 11) Wipe out the nonstick skillet used to cook the corn. 12) Heat one teaspoon of olive oil in the nonstick skillet. (If cooking on the grill, make sure you’re using an appropriate skillet—cast iron may be best.) 13) Once hot and the oil is rippling, add the cheese. 14) Turning occasionally, cook until brown—watch for splattering oil. 15) Once the cheese has cooled, cut into cubes about the size of the corn kernels. 16) Peel the cucumber. 17) Cut in half lengthwise. 18) Using a small spoon, scoop out the seeds. 19) Cut into a small dice. 20) Mix the dressing by adding mustard, lemon juice, vinegar to a bowl and whisk together. Add the olive oil and whisk vigorously to combine. Season with salt and pepper to taste. 21) Add 1/2 to 1 tablespoon of dressing to the bottom of a salad bowl. 22) Add arugula and, with clean hands, massage the dressing into the arugula. 23) Add croutons, corn, cheese, and cucumber to the arugula. 24) Drizzle with a little more dressing to taste. Toss and serve.
