Salad of Zucchini, Corn, and Smoked Yogurt

Salad of Zucchini, Corn, and Smoked Yogurt
Staff Writer
Salad of Zucchini, Corn, and Smoked Yogurt
Will Budiaman
Salad of Zucchini, Corn, and Smoked Yogurt

This salad is one of my favorite things to eat. It's got texture, which is what every good salad needs. Smoked yogurt gives a meatiness to this salad and brings it all together. It gives this rich, creamy mouthfeel and at the same time cuts all through it. Add pearled barley to "pork it out."

4
Servings
182
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
21g
23%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
35g
27%
Protein
5g
11%
Vitamin A, RAE
78µg
11%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
62mg
6%
Choline, total
22mg
5%
Fiber, total dietary
2g
8%
Fluoride, F
16µg
1%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
83mg
12%
Selenium, Se
10µg
18%
Sodium, Na
105mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.