Like the traditional Cobb salad, this tempting entry features a variety of colorful ingredients arranged spoke fashion on the serving platter. But this variation on the classic dish is meatless: fresh-cut corn, cherry tomatoes, roasted cashews, and tangy feta, all served on a bed of vinaigrette-dressed spinach, take the place of the usual chicken, bacon, and blue cheese.
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 cup (about 4 oz.) crumbled feta cheese
2 medium-size ears corn (each about 8 inches long)
9 ounces packaged triple-washed spinach
1/2 cup salted roasted cashews
1 cup tiny bite-sized cherry tomatoes
1 very small red onion (about 4 oz.), halves and thinly sliced
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1. In a shallow bowl, whisk oil, vinegar, mustard, and shallot to blend. Stir in 1/4 cup of the cheese; set aside.
2. Remove and discard husks and silk from corn. In a shallow bowl, hold one ear of corn upright, and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into another shallow bowl. Repeat with remaining ear of corn. Discard cobs. Stir corn juice into dressing.
3. To assemble salad, remove and discard any coarse stems from spinach. Then, in a wide serving bowl, combine spinach and half the dressing. Mound corn, remaining 3/4 cup cheese, cashews, and tomatoes in separate sections atop spinach; place onion in center. Offer remaining dressing to add to taste.
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makes 4 to 6 servings
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