M aq ue C ( p ro n o u h o u x moc k s nc e d traditio hoo) is a na Cajun s l dish of ou t Louisia hern na .
MAQUE CHOUX SAL AD CHEF EDERIQUE GOUDIA, GABRIEL HALL
WITH CITRUS VINAIGRETTE
SALAD INGREDIENTS
CITRUS VINAIGRETTE
2 ears corn, roasted
1 small shallot, finely chopped
1 red bell pepper, roasted and diced
1 clove garlic, minced
1/4 medium red onion, diced
1/2 cup fresh orange juice
1/2 stalk celery, sliced
Zest of 1/2 orange
10 oz cherry or heirloom tomatoes, cut in half
2 Tbsp red wine vinegar
Salt & pepper to taste 5 oz arugula/baby spinach/spring mix
1/2 tsp kosher salt 1/2 tsp ground black pepper 1/2 tsp Dijon mustard 1 Tbsp honey 1/2 cup extra virgin olive oil
DIRECTIONS Roast corn and red bell pepper. You can achieve this either by turning a gas stove on high and placing both corn and red bell pepper directly on the fire or removing corn off cob and dicing bell pepper and placing on a cookie sheet and roasting in the oven at 400 degrees for 15 minutes. Once the corn is roasted, remove off the cob. In a medium bowl, combine corn, diced red onion, roasted and diced red bell peppers, sliced celery, cut tomatoes, and salt & pepper. For the citrus vinaigrette, place all ingredients in a jar and twist on the lid and shake. If you don’t have a jar, whisk all ingredients together in a bowl. Pour ½ of vinaigrette recipe into the bowl with salad ingredients and mix. Add arugula/ spring mix/baby spinach and lightly toss. Chill and serve.
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