Servings: 4
Calories: 484kcal
Ingredients
- 1 ½ cups fonio cooked
- 2 ears of corn charred & kernels removed cob
- ¼ cup olive oil + 1 teaspoon divided
- Zest of 1 lemon
- ¼ cup fresh lemon juice divided - (1 ½ lemons)
- 1 ½ tablespoons honey
- ¼ teaspoon kosher salt
- ½ teaspoon white pepper
- 1 tablespoon chopped Calabrian peppers optional
- 2 cups arugula chopped
- 1 cup cherry tomatoes halved
- ¾ cup flat-leaf parsley finely chopped
- ¼ cup mint leaves finely chopped
- 3 tablespoons shallot 1 medium shallot, finely chopped
- ¼ cup thin-sliced almonds
- Pea sprouts for garnish, optional
- Edible flowers for garnish, optional
Instructions
- Lightly brush the corn and a cast-iron skillet or grill pan with 1 teaspoon of olive oil.
- Heat the prepared pan over medium-high heat for 5 minutes. Once hot, add the corn cobs and cook, rotating occasionally, until the kernels are charred on all sides, 12–15 minutes. Remove the corn from the pan and let cool, then cut the kernels off the cobs.
- Make the vinaigrette: In a large bowl, whisk together the lemon zest, lemon juice, honey, remaining ¼ cup olive oil, salt, and white pepper.
- To the bowl with the vinaigrette, add the Calabrian peppers, if using, the arugula, cherry tomatoes, parsley, mint, shallot, corn kernels, and fonio. Toss to combine.
- Sprinkle the almonds on top of the salad, then garnish with pea sprouts and edible flowers, if desired.
- Enjoy!
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Nutrition
Calories: 484kcal | Carbohydrates: 63g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 220mg | Potassium: 767mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1769IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 5mg
Equipment
Basting Brush
Cast Iron Grill Pan - 12 inch
Large Bowl
Zester
Whisk
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.