Arugula, Tomato, Corn with Cotija Salad from Bartaco

August 2, 2018

Kory Cheshier

This summer salad from Bartaco is perfect to accompany your picnics, barbecues, and summer dinners al freso!

Ingredients

2 1/2 lbsRoma tomatoes, halved

3/4 cupsherry vinegar

1 cupbalsamic vinegar

1 cupdijon mustard

1 ouncefresh thyme, stems removed, leaves only

1/2 cupshallots, peeled and diced

1 teaspoonblack pepper, freshly ground

2 teaspoonkosher salt

1 cupolive oil

3 cupscanola oil

2 1/2 ounceroasted corn

2 ouncemedley of cherry tomatoes, halved

1 largetomato, stored at room temperature

1 ouncerocket Arugula

.5 ozCotija crisps

kosher salt and black pepper, to taste

1 1/2 tablespooncrushed pepitas (pumpkin seeds)

6 ouncesgrated Cotija cheese

Preparation

1. Wash tomatoes and slice in half. Place the tomatoes on a lightly oiled wire line sheet pan into a 400 degree oven and roast for 25 minutes until the outer skin of the tomato is light charred.

2. Allow to cool completely.

3. Place all dressing ingredients except for the oil in a blender. Start on the lowest speed setting and increase gradually to the highest setting.

4. Slowly add the oil in a fine, steady stream.

1. Place cotija cheese in the food processor and pulse to break up any clumps of cheese.

2. Spread the cheese lightly and evenly on a sheet pan lined with a parchment paper. Place in 300 degree oven for 30-35 minutes, or unitl golden brown. Note: if you do not bake long enough, the cheese will not be crispy.

3. Break up cheese crisps into 2″ pieces. Store at room temperature in an air tight container.