Usuba
Salad with Roasted Peppers, Corn and Goat Cheese Toast
A light and vibrant salad of charred peppers and corn with a Dijon-balsamic dressing, served with crispy toasts spread with warm goat cheese and fresh arugula.
- Total
- 30 min
- Standard serving
- 456 g
Ingredients
Total 15- Green bell pepper
37.5 g≈ 1/4 pcs - Red bell pepper
37.5 g≈ 1/4 pcs - Fresh yellow pepper
37.5 g≈ 1/4 pcs - Corn cobs
100 g≈ 1/2 pcs - Garlic
0.75 g≈ 1/4 clove - Dijon mustard
2.5 ml≈ 1/2 tsp - Balsamic vinegar
11.25 ml≈ 2 tsp - Lemon juice
2.5 ml≈ 1/2 tsp - Olive oil
15 ml≈ 1 tbsp - Salt
0.95 g - Black peppercornsмолотый
to taste≈ 1.5 pcs - Basil leaves
5 g≈ 1.5 sprig - French baguette
75 g≈ 1.5 pcs - Goat cheese
42.5 g≈ 1.5 slice - Arugula
87.5 g≈ 3/4 bunch
Instructions
- 1
Step 1
Grill the peppers or roast them in the oven at 260 degrees until the skin begins to blister and char slightly. Transfer to a plastic bag, cool for 15–20 minutes, and peel off the skin. Remove the seeds and cut into thin long strips. Transfer to a bowl and set aside.
- 2
Step 2
Place corn cobs on the grill and roast on all sides until golden brown. Let cool slightly and cut off the kernels. Transfer to the peppers.
- 3
Step 3
In a large bowl, mix mustard, minced garlic, vinegar, and lemon juice. Gradually add olive oil, whisking. Season with salt and pepper. Add finely chopped basil, roasted peppers, and corn.
- 4
Step 4
Lightly toast the bread slices on the grill and cool. Spread the pieces with goat cheese and place on the grill for another 1 minute until the cheese is warm.
- 5
Step 5
Add arugula to the salad and mix well. Arrange on plates and serve with warm cheese toast.
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