MAQUE CHOUX SALAD WITH CITRUS VINAIGRETTE

Maque Choux (pronounced mock shoo) is a traditional dish of Cajun southern Louisiana.

CHEF EDERIQUE GOUDIA, GABRIEL HALL

SALAD INGREDIENTS

2 ears corn, roasted

1 red bell pepper, roasted and diced

1/4 medium red onion, diced

1/2 stalk celery, sliced

10 oz cherry or heirloom tomatoes, cut in half

Salt & pepper to taste

5 oz arugula/baby spinach/spring mix

CITRUS VINAIGRETTE

1 small shallot, finely chopped

1 clove garlic, minced

1/2 cup fresh orange juice

Zest of 1/2 orange

2 Tbsp red wine vinegar

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.