Roasted Corn, Asparagus & Spring Onion Salad with Fresh Mozzarella

Name: Roasted Corn, Asparagus & Spring Onion Salad with Fresh Mozzarella
Yield: Serves 4
Ingredients: 4 ears of corn, husks and silks removed; 6 tablespoons (90 ml) olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 4 teaspoons balsamic vinegar; 3 radishes, trimmed, halved, and thinly sliced; ½ lb (250 g) bocconcini (fresh mozzarella cheese balls), drained, at room temperature; 4 purple spring onions, trimmed and quartered; 1 lb (500 g) asparagus, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This beautiful dinner salad can be served warm or at room temperature and is perfect served with a fresh baguette and a crisp white wine. Always buy corn completely enclosed in the husk, as the kernels begin to lose their sweetness after shucking. For optimal flavor, serve the fresh mozzarella at room temperature.

Ingredients

4 purple spring onions, trimmed and quartered
6 tablespoons (90 ml) olive oil, plus more for drizzling

Main course
Gluten-free
Vegetarian
Spring

Method

Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil.
In a bowl, toss together the onions and 2 tablespoons of the oil, and season with s