Corn & Romaine Salad with Tahini Dressing & Candied Peanuts

Corn & Romaine Salad

with Tahini Dressing & Candied Peanuts

20 MIN
$10.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

This vibrant salad gets deliciously rich, umami flavor from a dressing of nutty tahini, sweet orange marmalade, and savory soy sauce. It's perfectly balanced by a bounty of crisp vegetables (romaine, corn, carrots, and peppers) and a sprinkle of candied peanuts and sesame seeds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Corn & Romaine Salad with Tahini Dressing & Candied Peanuts
Title
  • 1 Romaine Lettuce Heart
  • 6 oz Carrots
  • 4 oz Sweet Peppers
  • 2 ears Of Corn
  • 2 Tbsps Tahini
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Orange Marmalade
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the peanuts. Roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. In a large bowl, combine the tahini, soy sauce, orange marmalade, and 1 teaspoon of water.

Make the candied peanuts
2 Make the candied peanuts

Meanwhile, line a plate with parchment paper (or lightly grease with oil). Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the chopped peanuts, sesame seeds, and honey (kneading the packet before opening). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the peanuts are lightly browned and coated. Transfer to the prepared plate in an even layer to avoid sticking; set aside to cool.

Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, grated carrots, sliced peppers, and corn kernels. Drizzle with olive oil and season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the candied peanuts. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the peanuts. Roughly chop the lettuce. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. In a large bowl, combine the tahini, soy sauce, orange marmalade, and 1 teaspoon of water.

2 Make the candied peanuts

Meanwhile, line a plate with parchment paper (or lightly grease with oil). Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the chopped peanuts, sesame seeds, and honey (kneading the packet before opening). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the peanuts are lightly browned and coated. Transfer to the prepared plate in an even layer to avoid sticking; set aside to cool.

Make the candied peanuts
Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, grated carrots, sliced peppers, and corn kernels. Drizzle with olive oil and season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the candied peanuts. Enjoy!

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