It’s a long name, I know. But It’s a great salad!! I had a bunch of corn on the cob left over from a recent meal and I wanted to re-use them in something fresh. I roasted up the corn over the burners, (that’s the wonderful thing about having a gas stove) and added in some lentils for protein and Mangos for sweetness and it was delightful. Roasting the corn adds a slightly smokey flavor and the English cucumbers are crispy, crunchy and fresh….hmmmmm, it’s very tasty! I’m glad it turned out so good. With the weather getting warmer and summer just around the corner, I know I’ll be making this salad a LOT!!
Here’s the recipe:
Roasted Corn, Mango and Lentil Salad with Red Chili & Ginger Honey Lime dressing
6 half ears or 3 whole ears of corn, roasted and taken off the ear
1/3 red onion, finely chopped
2 Mangoes, chopped
1 small English Cucumber
small bunch Cilantro (Coriander leaves)
1/2 cup dried lentils
1 1/2 tsp kosher salt
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Red chili, seeded and minced
1 inch piece of ginger
1 tablespoon honey
In a medium size pan place the lentils with 1 1/2 tsp of salt and 2 1/2 cups of water and bring to boil, turn it down to a simmer and cover until they are tender (should take about 20-25 minutes). In the meantime, roast the corn over a burner by holding it with a pair of metal tongs. When roasted, cut the corn off the cob and place in a large bowl. Cut both Mangoes into small cubes and add to the roasted corn. Add the English cucumber and the red onion to the other vegetables as well. Drain Lentils and rinse with cold water before adding it to the vegetables. Sprinkle with chopped Cilantro and get the dressing ready.
Preparing the dressing:
Zest the lime in a small bowl using a microplane, also using the microplane grate the ginger to yield about 1 tsp. Juice the lime and add seeded and minced chili, salt, pepper and honey and start whisking as you add the olive oil in a drizzle, this will turn the mixture into a nice and almost creamy emulsion.
Pour the dressing over the salad and toss thoroughly. Serves 4. Great with Seared Yellowfin Tuna or by itself.
Who makes Baklava on a beautiful, Spring, Thursday afternoon? I guess I do. In today’s Cultural Aspects of Food class at the University of Utah we enjoyed a bounty of Fillo- filled Greek delicacies. We made Spanakopita http://kolpona.com/2012/03/21/spanakopita-greek-spinach-triangles/ and Baklava and talked about hydrogenated fats, cholesterol and even “pink slime”. We also talked about how we can indulge in a decadent dessert like Baklava every once in a while because it’s rich in Mono and poly unsaturated fats, a high source of protein from the nuts and has less fat and calories than the average chocolate cupcake with a mile high frosting tower. While we talked about nutrition, food chemistry and science there was also the exclamations of “This is SOOOOO GOOOOD”, a lot of “mmmmm” and “ahhhhhs”. That’s what learning should be don’t you think? Amid all the scientific information there should also be the connections of culture, history and stories of people and places.
This recipe is from my friend Kathy Paras who is a second generation Greek-American. She’s been making this Baklava recipe for years, passed down to her from her mom and aunts. I love recipes like this because it’s been around orally for more than one generation so you know it’s time-tested. I also love knowing that in the middle of a busy university we talked about science and food while enjoying a dessert that someone’s mom made up in her kitchen in Greece years ago.