I find it extremely tiresome to deal with leftovers. I don’t mind taking them for lunch the next day – that’s great, but trying to do something creative with them rather then making what I feel like is a real challenge. And so I am frequently filled with guilt when I throw away moldy unidentifiable things in tupperware containers.
However I managed to do something good and interesting with what was in the fridge this week. I had a cob of corn still unshucked that I had roasted on the bbq and a big head of broccoli. Toss those two together with a handful of cilantro and some light dressing and boom – side salad. This is also my entry to this week’s Weekend Herb Blogging hosted by Anna from Anna’s Cool Finds.
[print_this]Broccoli and Corn Salad: (serves 4)
1 head corn, roasted
1 head broccoli
1/2C cilantro, roughly chopped
1/2 red or yellow pepper, thinly sliced
1 lemon juiced
1t red pepper flakes
1T dijon mustard
salt and pepper
Blanch and chop the broccoli into bite sized pieces, toss in a bowl with the pepper. Remove the kernels from the corn and break up large pieces, add to the rest along with the cilantro. In a small bowl whisk together lemon juice, red pepper flakes, mustard, paprika and salt and pepper. Continue whisking and slowly add olive oil until an emulsion is formed and it is the taste you like. Toss with the vegetables – you can prepare ahead but don’t toss with the dressing until the last minute.[/print_this]