24 minutes
This delightful toasted fregula and charred corn salad is a perfect blend of textures and flavors, making it a standout dish for any occasion.
tablespoons
Fregula
cups
tablespoons
Fresh Corn Kernels
cups
pinches
Scallions, thinly sliced
cups
Lemon Vinaigrette
tablespoons
to taste
1. Cook the Fregula
Bring 4 quarts of water to a boil in a large pot, adding 2 tablespoons of kosher salt. Add the fregula and cook until al dente, about 10 to 12 minutes. Drain well.
2. Char the Corn
Heat a large cast-iron or heavy skillet until smoking hot. Add 1 tablespoon of extra virgin olive oil and let it heat until shimmering. Add fresh corn kernels and cook for about 2 minutes, stirring occasionally until charred. Season with a pinch of Maldon salt and transfer to a large bowl to cool.
3. Combine Ingredients
Once the corn has cooled, combine it with the cooked fregula in the large bowl. Add thinly sliced scallions and lemon vinaigrette. Toss well to evenly distribute the ingredients. Season with Maldon salt and coarsely ground black pepper to taste.
Toast the fregula in a dry pan or with a little bit of olive oil to bring out a nutty flavor. Make sure to keep it moving to prevent burning until it reaches a deep golden color before boiling.
Char the corn directly over a flame until it's deeply blackened in spots for a smoky depth or use a hot pan without overcrowding for a nice char.
Cook your fregula in well-salted water to al dente texture – tender but with a slight chew to give the salad a pleasant texture contrast.
Season at every stage including the water for fregula, while charring the corn, and after dressing the salad. Add a pinch of sugar to balance acidity in the dressing if needed.
Use a generous hand with fresh basil, mint, or parsley and consider adding finely diced shallot or garlic to the dressing for extra complexity.
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