Grilled Corn Orzo Salad with Scallion Dill Dressing

• परोसना: 4 servings
• सक्रिय समय: 25 minutes
• कुल समय: 50 minutes

सामग्री

Kosher salt

1 cup orzo

3 ears of corn, husks removed

1 bunch green scallions (about 8 scallions)

2 tsp avocado oil

5 garlic cloves

Zest and juice of 1 medium lemon

1 tbsp white wine vinegar

1/4 cup extra virgin olive oil

1 tsp yellow or white miso paste

1/4 cup fresh dill, thick stems removed

1 tbsp fresh oregano leaves

12 oz frozen edamame, thawed or cooked according to package instructions

1/3 cup marinated jarred artichoke hearts, roughly chopped

3 cups baby arugula

1/4-1/2 tsp red pepper flakes (optional)

Shaved vegan parmesan (optional)

निर्देश

Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.

Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and set aside to cool.

Trim and discard the roots off the scallions, then cut the green portion of the scallions away from the white and set aside. Place the remaining white portion of the scallions onto the griddle to sear for 1-2 minutes on both sides, pressing down gently with a grill press or spatula to evenly sear. As the scallions are cooking, add the garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Set the scallions and garlic aside to cool.

To a blender cup, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add the dill, and blend again until fully incorporated. Taste and adjust salt or acidity as needed.

Once your corn is cool to handle, cut the kernels off the cob, then thinly slice the remaining cooked and raw scallions. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper (if using), and arugula to the bowl of orzo. Pour the dressing overtop, then give everything a mix until fully coated. Taste and adjust seasoning with more salt or lemon juice as desired.

Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.