I couldn't wait to share this great summer side dish I made recently while entertaining family. I found it in The Recipe Girl cookbook. It's made with all the freshest ingredients summer has to offer and it's simple to make. Below are pictured the simple steps and this salad can be prepared up to 4 hours ahead and refrigerated.
I used the following for 8 servings.
~Salad~
9 ears corn, shucked and rinsed
1 pint cherry tomatoes
1/2 cup fresh basil torn into small pieces
1/4 cup diced red onion
salt and pepper to taste
~Vinaigrette~
6 tablespoons extra virgin olive oil
6 tablespoons apple cider vinegar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
pepper to taste
Soak the corn in a large bowl of water for 30 minutes. Drain the corn and place on a preheated grill. We grilled for 5-6 minutes on each side or until slight char marks appear on the corn. Remove from the grill and cool. When cooled, cut off the corn into a large bowl.
Slice the cherry tomatoes into halves.
Whisk together the vinaigrette ingredients in a small bowl.
Blend all together with the basil, onion, salt and pepper, cover and refrigerate until you are ready to serve.
This salad would be delicious also served as an entree topped with grilled shrimp.
Happy Grilling!
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