ug.blackmilkmag.com
New recipes

Salad of Zucchini, Corn, and Smoked Yogurt

Salad of Zucchini, Corn, and Smoked Yogurt


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Notes

*Note: Smoked yogurt is available from specialty shops, but if you can't find it, you can easily make it at home. Add a small amount of liquid smoke to regular yogurt or use a handheld smoking gun.

Ingredients

  • 1 ear corn with leaves
  • 4 zucchini, mixed varieties
  • 3 eggs, boiled for 3 1/2 minutes and peeled
  • 1 Teaspoon Dijon mustard
  • 1 Tablespoon chardonnay vinegar
  • 1 Cup plus 2 tablespoons unsalted butter, melted
  • 2 Tablespoons mixed herbs, such as basil, tarragon, parsley, or chervil, chopped
  • Salt and pepper, to taste
  • 2 Cups mixed salad leaves, such as radicchio or arugula
  • 3 Tablespoons smoked or plain yogurt*
  • 1 Teaspoon wattleseed

Directions

Preheat a grill or cast-iron grill pan on medium heat. When hot, add the corn and grill, turning every couple of minutes to ensure even cooking throughout. Halve 2 of the zucchini, and place them on the grill, making sure to turn after a couple of minutes. (You want the skin charred, but not burnt.) Remove from the heat and set aside.

Slice the remaining zucchini very thinly in different ways. Set aside.

In a bowl, combine the eggs, mustard, and vinegar using an immersion blender. As the machine is running, slowly add the melted butter. Once incorporated, add the herbs and mix well. Season with salt and pepper, to taste.

Remove the outer leaves from the corn cob and slice the kernels off down the length of the cob. Slice the charred zucchini halves into small pieces.

In a large, separate bowl, combine the salad leaves, all of the zucchini, and corn. Toss the vegetables through with some of the herb emulsion, just enough to coat the leaves. On a serving plate, arrange the dressed vegetables and place dots of the smoked yogurt around the plate on top of the vegetables to finish. Sprinkle with the wattleseed.


Smoked Salmon Pasta Salad with Zucchini, Cucumber and a Lemon Yogurt Dressing

Sophisticated, cool, light and delicious. A pasta salad you can proudly present at any barbeque or picnic. Sautéed courgettes (zucchini), refreshing cucumber, tasty smoked salmon and a light and fragrant dressing with Greek yogurt, horseradish and lemon.

I love this dish. I love pasta in general, but this is something quite special. It’s best served at room temperature or just barely warm, which makes it ideal for picnics on the beach, or garden barbeques, or light dinners on the verandah on warm summer nights. The flavours all complement each other perfectly, coming together to make a big bowl of deliciousness that you won’t want to share. I mean, smoked salmon with dill and lemon? Lightly sautéed courgettes and cucumbers with yogurt? The combination of all of these works brilliantly.

If you need another motive to try this out, check out the instructions. It’s a throw-together kind of dish that takes just minutes to prepare. Plus, it tastes better when it’s had a chance to sit for a while. And what does that mean? Yes, the perfect make-ahead pasta salad.

So what’s your favourite pasta salad?

250gr pasta (penne works well)

200gr courgette (zucchini), thinly sliced

200gr cucumber (English, sometimes called seedless)

30gr (2 Tbs + 1 tsp) mayonnaise

2 tsp prepared horseradish (from a jar)

3 Tbs lemon juice, freshly sqeezed

1/4 tsp lemon pepper or regular black pepper

1 Tbs dill weed, finely chopped

200gr smoked salmon, cut into strips

Boil the pasta in salted water according to package instructions. You want it al dente.

Sautee the courgette (zucchini) in the one teaspoon of olive oil in a non stick pan on medium/low heat, for 6-8 minutes or until soft but not browned.

Prepare the cucumber. Slice it in half lengthways and with a spoon scrape out the middle section where the seeds are. This is strongly advised so that the salad doesn’t become watery later on. Chop into slices (which will look like little C shapes) and set aside.

In a large mixing bowl put the 3 tablespoons of olive oil, the Greek yogurt, mayonnaise, horseradish, mustard, lemon juice, salt, pepper, sugar and dill. Whisk till smooth.

Add the cucumber and sautéed zucchini to the dressing and mix well.

Add a tablespoon of the pasta water to the bowl and mix well. Drain the pasta and add it to the mixture. Stir gently. Finally, add the smoked salmon and mix till just distributed evenly. Taste the salad and add salt and pepper if necessary.

You might also like to try :


Chargrilled Corn, Zucchini and Tomato Salad with Yogurt Lime Dressing

3 ears of sweetcorn, husks pulled back and silks removed.

2 zucchini, sliced lengthways

1cup cherry tomatoes halved

½ cup black beans, cooked (tinned and drained is fine)

Creamy Lime Dressing:

½ cup sour cream or creme fraiche or yogurt

1 small clove of garlic, minced

1 red chilli, seeds removed and finely chopped

Method

Preheat a chargrill pan to hot and grill the corn until it starts to turn a golden colour, turning several times to get a nice even charring, remove from what season with slate and pepper and set aside while you grill the zucchini. Season the zucchini, brush with a little olive oil and cook on the grill until golden, but not too soft a couple of minutes each side should do.

When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob, Discard the code and set aside the kernels.

On a large serving platter or bowl, assemble the salad by layering, starting with the zucchini, then the corn, cherry tomatoes, black beams and finish with the avocado slices. Drizzle a little dressing on each layer as you go. Season with slate pepper, drizzle remaining dressing and scatter coriander leaves on top.

To make the dressing, combine all the ingredients in a small bowl and whisk together until combined. Taste for seasoning. Add some water, a tablespoon at a time until you get a tin pouring consistency like cream.


Summer salad of zucchini, corn and smoked yoghurt

1 corn cob, outer leaves kept on
4 zucchinis, different varieties
3 eggs, boiled for 3½ minutes,
shelled
1 tsp Dijon mustard
1 tbsp chardonnay vinegar
250g unsalted butter, melted
2 tbsp soft herbs, chopped (such as
basil, tarragon, parsley, chervil)
salt and pepper
2 cups mixed salad leaves (such as
treviso, cos, rocket)
3 tbsp smoked yoghurt (use natural
yoghurt as an alternative)
1 tsp wattleseed

Method

On a hot barbeque, grill the whole corn cob, turning every couple of minutes to ensure even cooking throughout.
Take two zucchinis, cut in half and grill on the barbeque too, making sure to turn after a couple of minutes. You want the skin charred, but not burnt.
Remove from the heat and set aside.
Slice the remaining two zucchinis very thinly in different ways. Put to the side.
In a bowl add the eggs, mustard and vinegar and blitz using a hand blender.
Continue blitzing then slowly add the melted butter.
Once all incorporated add the soft herbs and mix well. Season to taste.
Remove the outer leaves from the corn cob and slice the kernels off down the length of the cob.
Slice the charred zucchini halves into small pieces.
In a large separate bowl, add the salad leaves, all zucchinis and corn.
Toss the vegetables through with some of the herb emulsion, just enough to coat the leaves.
On a serving plate arrange the dressed vegetables and place dots of the smoked yoghurt around the plate on top of the vegetables to finish.
Sprinkle with wattleseed.


Mexican Street Corn Salad Recipe Ingredients

If you’re not familiar with them, elotes are Mexican grilled corn topped with mayonnaise, hot sauce or chile powder, lime, and Cotija cheese. I used them as inspiration for this spicy, crisp, and creamy Mexican corn salad. It only has 1o ingredients, so each one adds something essential. Here’s what’s in it:

    is my starting point. It’s sweet, lightly charred, and juicy – delicious!
  • Mayo gives the corn a lightly creamy coating.
  • Lime juice and zest make it bright & zingy.
  • Garlic & scallions add sharp, oniony accents.
  • Cotija cheese dots it with tangy, salty pops of flavor. If you can’t find Cotija, use feta instead.
  • Cilantro adds freshness.
  • Smoked paprika underscores everything with a smoky depth of flavor. Chili powder works too!
  • Jalapeño spices it up. Try pickled jalapeños for a fun variation!
  • And sea salt ties it all together.

To make this salad, grill the corn on the cob and mix together the mayo, lime juice and zest, and garlic in a small bowl. Cut the corn kernels off the cob and add them to a bowl along with the scallions, Cotija cheese, cilantro, smoked paprika, and jalapeño. Fold in the dressing, and it’s ready to go.

You can serve this Mexican street corn salad just after you make it, although I love it best after it chills for a bit. Consequently, it’s a great make-ahead option for cookouts and picnics!


Mexican Street Corn Salad w/Zucchini


Mexican Corn Salad

I was super excited to see some fresh corn on the cob at the grocery store earlier this week, and with Cinco de Mayo coming up in just a few days – what a perfect excuse to make this delicious Mexican Corn Salad! We even fired up our grill for the first time this season (brrr…in 45 degree weather) just to make this fantastic salad!

This Mexican corn salad is a great way to enjoy some veggies as part of your Mexican fiesta (or any time of year for that matter) and this salad is chock full of corn, zucchini, peppers, and beans – all tossed together with cheese in a flavorful, light and zesty dressing! This salad also has lots of amazing fresh flavor plus a wonderful smokiness thanks to the smoked paprika that is added along with lime, cilantro and other seasonings!

I should note that typically, Mexican corn salads are made with Cotija cheese – a dry, firm cheese with a distinctive salty flavor. Where we live in New England, we couldn’t find Cotija (according to Wikipedia, it’s a seasonal cheese so perhaps that’s why it was so difficult for us to find it at this time of year) – so we’ve substituted a Farmer’s cheese (or Queso blanco) in this recipe. However, if you are able to find Cotija cheese where you live, we do encourage you to use that so your Mexican corn salad is more authentic!

This Mexican corn salad is a delicious side to just about any Mexican dinner – see some great menu ideas right here!


90 baby zucchini salad Recipes

Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad (Anne Burrell)

Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad (Anne Burrell)

Rice Salad with Dill and Baby Vegetables

Rice Salad with Dill and Baby Vegetables

Crab Salad with Zucchini Salad and Baby Asparagus (Emeril Lagasse)

Crab Salad with Zucchini Salad and Baby Asparagus (Emeril Lagasse)

Mario Batali's Capri-Style Grilled Vegetable Salad

Mario Batali's Capri-Style Grilled Vegetable Salad

Summer Bread Salad

Summer Bread Salad

Lima Bean, Carrots and Zucchini Salad With Feta Cheese

Lima Bean, Carrots and Zucchini Salad With Feta Cheese

Grilled Zucchini & Fig Salad With a Yogurt Dressing

Grilled Zucchini & Fig Salad With a Yogurt Dressing

Red Snapper and Summer Vegetables Baked in Foil on a Salad

Red Snapper and Summer Vegetables Baked in Foil on a Salad

Grilled Veggie Salad

The Kitchen's Easy Side Dish Recipes for a Summer Cookout

Round out your alfresco feast with these go-to sides and salads featured on The Kitchen.

Related To:

Photo By: AJ Wilhelm Photography

Photo By: AJ Wilhelm Photography

Photo By: AJ Wilhelm Photography

Photo By: AJ Wilhelm Photography

Photo By: AJ Wilhelm Photography

Photo By: AJ Wilhelm Photography

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Todd Plitt ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

©2014,Television Food Network, G.P. All Rights Reserved

Honey-Chipotle Chicken Pasta Salad

The secret to making this bright, colorful salad in a hurry is starting with store-bought rotisserie chicken. Jeff Mauro tosses it with pasta and adds a sweet-smoky dressing for crowd-pleasing results.

BBQ'd Cauliflower

Say goodbye to the boring steamed cauliflower you've always known. Here the vegetable is coated in a deeply smoky rub and BBQ sauce, and then cooked whole on the grill. To serve, cut it up and present with a creamy ranch sauce.

Korean-Style Succotash

If you can&rsquot find doenjang, which is a Korean-style soybean paste, white miso will work well. You&rsquore looking for something to add a bold umami flavor.

Bacon and Egg Potato Salad

Not just for breakfast anymore, the combo of bacon and eggs stars in this top-rated potato salad. The secret ingredient is a blob of whole-grain mustard, which adds a tangy bite to the creamy dressing.

Classic Coleslaw

The key here is to let the cabbage to marinate for a few hours before serving so the flavors have a chance to marry.

Grilled Watermelon Salad with Sweet and Spicy Vinaigrette

The sweet and spicy flavors of this salad come from a honey-hot sauce vinaigrette that&rsquos tossed with arugula and berries. For an extra sweet crunch, Kardea includes caramelized pecans!

Shishito Peppers with Chili and Lime

This spicy side dish can be made in only 15 minutes! Keep it in mind for a quick-fix app too.

Naanzanella Salad

Dress up a classic Panzanella salad by using Naan bread &mdash an Indian-style flatbread &mdash instead of the usual rustic Italian loaf! Maneet tosses hers with a lemony yogurt and an herby chutney for a burst of tang.

Greek Chicken and Orzo Pasta Salad

Katie mixes classic Greek salad ingredients like tomatoes, cucumber and feta to bring new life to the usual pasta salad. Hers is a heartier dish because there are chunks of juicy chicken.

Sour Cherry Bulgur Salad

If you&rsquove never had bulgur before, it&rsquos a whole grain that looks and tastes pretty similar to couscous. Here it&rsquos tossed with seasonal cherries and feta for a tangy bite.

Salt Potatoes with Butter and Chives

You can&rsquot go wrong with Jeff&rsquos four-ingredient buttery potatoes.

Summer Couscous Salad

Similar to pasta in both shape and texture, pearl couscous forms the base of this fuss-free side dish, studded with tender zucchini and creamy goat cheese.

Sunny's Easy Peachy Jalapeno Cornbread

The sweet canned peaches and the spicy jalapeño pepper are baked right into Sunny&rsquos Peachy Jalapeño Cornbread. Glazed with a combination of butter and fresh lime juice, this easy side dish can be made in under an hour.

Peach, Bourbon and Bacon Baked Beans

Katie upgrades the usual baked beans by adding a sweet-smoky combo of peach preserves and crispy bacon to her cookout-ready side dish.

Sunny's Easy Apple Slaw with Apple Jalapeño Dressing

Slaw is a summer staple, and Sunny gives the classic recipe a new twist with a sweet and spicy topping.

Make Your Own Watermelon Grill

Check out this "hot" new twist on summer fruit salad: A simple, crowd-pleasing food craft turns the average fruit salad bowl into a super cool watermelon grill.

Double Potato Salad with Pesto

Jeff Mauro&rsquos pesto potatoes are topped with crunchy crushed chips for that second dose of spuds &mdash and a welcome bit of textural contrast.

Shoestring Carrot Fries

Classic potato fries are great &mdash obviously! &mdash but try switching things up with these crispy carrots. They&rsquore dusted with fresh mint and orange zest before serving.

No-Cream Creamed Corn with Applewood Smoked Bacon

Warm side dishes are less typical at outdoor cookouts, but corn is a staple. Step up your corn game and surprise your party with this easy bacon creamed corn (without cream). Cooking pureed fresh corn juice on the stove for about five minutes forms a thick pudding that substitutes for heavy cream.

Grilled Cabbage, Zucchini and Radicchio Coleslaw

Marcela likes to grill her coleslaw fixings before tossing them with the dressing so they take on a subtle char and smoky flavor.

Colorful Veggie Pasta Salad

Grilled Corn and Poblano Potato Salad

Creamy Greek Orzo Salad with Crispy Chickpeas

Sunny's Easy Grilled Ratatouille

Tomato and Bocconcini Caprese

Cilantro Pesto Pasta Salad

Succotash Salad

Sunny's Warm German Potato Salad

Sunny's Quick Corn and Pico Salad

Grilled Corn with Ancho Chile Butter

Jicama Coleslaw

Nunya Business Instant Rice and Pesto

Heirloom Tomato Panzanella

Accordion Potatoes

Roasted Vegetable Quinoa Salad

Spicy Spinach Panzanella

Panzanella was made for the summer. Sunny&rsquos version packs a little heat with pickled jalapeno slices added to a quick vinaigrette that is poured over baguette cutes, baby spinach, black olives and heirloom tomatoes.

Orzo Salad

This fresh, light and colorful Orzo Salad makes for the perfect summer side dish that can be brought along to cookouts and picnics without the worry of it getting ruined in the heat.

Baby Spinach and Watermelon Salad with Feta and Pistachios

You can never go wrong with watermelon and feta. For a simple salad, add the combo to a bed of baby spinach and top with the crunch of chopped toasted pistachios.

Grilled Barbecue Potato Salad

What&rsquos summer without a little potato salad? Give the classic side dish an upgrade with grilled potatoes and a KC-Style Chipotle BBQ Sauce.


A Really Good Chopped Salad

Chopped salads have been the lunch of choice for GP lately, largely because they are so riffable: As long as you have some greens as a base and a flavorful dressing, you can make a really good chopped salad with whatever else you have on hand. It was hard to choose which one to feature—we loved her Cobb-inspired move with bacon, boiled egg, grilled chicken, and blue cheese, as well as her charred chop with grilled veggies: scallions, asparagus, red pepper, zucchini, and a little added anchovy in the dressing because it complements that roasted pepper so nicely. But this one seemed extra pantry-friendly, with canned chickpeas for protein and the highly underrated tangy and spicy jarred pepperoncini. Think of this as a salad blueprint to work off of: Use what you have and make it yours.

2 or 3 cooked red beets, diced

4 scallions, thinly sliced

½ cup cherry tomatoes, halved

2 teaspoons Dijon mustard

2 teaspoons real maple syrup

2 tablespoons neutral oil

½ cup extra virgin olive oil

1. First make your dressing. Combine the Dijon, maple syrup, and vinegar in a bowl. Whisk to combine, then slowly stream in the oils, whisking constantly. Season to taste with salt and pepper.

2. Lay a bed of lettuce on a serving plate and top with the assorted toppings. Drizzle with dressing to finish.