Recipes - Ryan McGreal

A warm salad of lightly sauteed broccoli and corn in a sweet balsamic vinaigrette.

Heat a heavy skillet under medium heat. Toss the almost slivers in and cook, stirring frequently, until they are golden brown. Keep an eye on them because they can burn quickly.
Meanwhile, chop the broccoli, corn, pepper and red onion into a bowl and toss with with salt and pepper.
Remove almonds into a bowl and turn heat up to medium-high.
Add some olive oil to the skillet and then sautee the broccoli, corn, pepper and onion for around 5 minutes. Add Swiss chard and cook, stirring, for another minute.
Add white wine and deglaze the pan, turning heat down to medium-low and cooking until liquid has evaporated. Turn off heat and transfer contents of pan into a large bowl.
In a small bowl, combine 3 Tbsp balsamic vinegar with salt, pepper, honey and mustard. Whisk until thoroughly mixed. Add 6 Tbsp olive oil and whisk until emulsified.
Add the almonds and dressing to the bowl of vegetables and stir until well-mixed. Transfer into a serving bowl and enjoy!

Broccoli Corn Salad