Salad of Grilled Colorful Peppers, Corn, Arugula, and Warm Toasts with Goat Cheese
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Salad of Grilled Colorful Peppers, Corn, Arugula, and Warm Toasts with Goat Cheese
Ingredients
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Corn Cobs - 2 pieces
- Garlic - 1 clove
- Dijon Mustard - 2 teaspoons
- Balsamic Vinegar - 3 tablespoons
- Meyer Lemon Juice - 2 teaspoons
- Olive Oil - ¼ cup
- Salt - ¾ teaspoon
- Ground Black Pepper - to taste
- Fresh basil leaves - 0.7 oz
- French Baguette - 12 pieces
- Goat cheese - 6 oz
- Arugula - 12.3 oz
Step by Step guide
Step 1
Grill the peppers on a well-heated grill or in the oven at 500°F until the skin starts to glisten and slightly char. Transfer to a plastic bag, cool for 15-20 minutes, and remove the skin. Remove the seeds and cut into thin long strips. Transfer to a bowl and set aside.
Step 2
Place the corn cobs on the grill and roast on all sides until golden brown. Slightly cool and cut off the kernels. Add to the peppers.
Step 3
In a large bowl, mix the mustard, minced garlic, vinegar, and lemon juice. Gradually add the olive oil while whisking. Season with salt and pepper, and add finely chopped basil, peppers, and corn.
Step 4
Meanwhile, lightly toast the bread on the grill and cool. Spread the pieces with goat cheese and return to the grill for 1 minute to warm the cheese.
Step 5
Add arugula to the salad and mix well. Divide onto serving plates and serve with warm cheese toast.
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