Ingredients
For tomato saffron vinaigrette:
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1/8 tsp Rumi Spice Saffron
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1/2 cup grape seed oil, canola oil, or other neutral oil
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1 cup cherry tomatoes
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1 lime, zest and juice
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salt, to taste
For corn salad:
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1/4 cup pumpkin seeds (pepitas)
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1 tsp olive oil
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salt, to taste
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4 ears of corn, shucked
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1/4 cup chives, minced
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1/4 cup parsley, minced
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1/4 cup manchego cheese, grated
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1/8 cup pickled onions
Directions
To make the vinaigrette, place the grape seed oil and saffron into a small sauce pot on medium heat. swirl the oil gently occasionally and allow the saffron to steep until the oil just barley begins to bubble. remove from heat and allow to cool
Place the tomatoes, lime zest and juice into a blender. while the blender is running on high slowly add in the saffron oil until the vinaigrette emulsifies. season to taste with salt
Place the pumpkin seeds into a small bowl and toss them with 1 tsp olive oil and salt and toast in a skillet until golden brown and fragrant, roughly chop and place into a large bowl
Cut the cob kernels off the cob (save the cobs for stock!) and place them into the bowl with the pumpkin seeds. add the cheese, herbs, and pickled onions to the bowl and toss to combine
To serve, place the dressing in the bottom of a shallow bowl or platter and pile the corn salad in the middle. to serve, toss the corn salad in the dressing.
