Mango Radiccio Salad with Citrus Vinaigrette
Ingredients
2 fresh corns
1 small radicchio
1 ripe mango, peeled and chopped into ½ -inch pieces
1 orange
CITRUS VINAIGRETTE
2 tablespoons of flag seed oil
2 tablespoons of olive oil
Juice from one lime
1 teaspoon of honey
1 teaspoon of vinegar
Salt
Pepper
Zest from an orange
2 tablespoons of chopped cilantro leaves
Directions
1) Preheat the oven to 400 degrees.
2) Put the ears of corn on a baking sheet and place in the oven for 45 minutes.
3) Remove and let cool. When the corn has cooled, shuck it and stand it on end.
4) Using a sharp knife, run the blade down the cob to cut the kernels off.
5) Rotate the cob and repeat until all the kernels have been cut off.
6) Mix together the vinegar and lime juice.
7) Slowly add the olive oil and flag seed while whisking vigorously. Add the zest from the orange and the chopped cilantro leaves.
8) Season with salt and pepper.
NOTE: Then cover and refrigerate for at least 1 hours.
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