Sunday, September 16, 2012

grilled corn salad

this is what happens when perfect summer ingredients come together...

3 tablespoons of your favorite vinegar
1/4 cup extra-virgin olive oil
6 ears fresh corn, grilled
2 cups worth of tomatoes
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
salt and pepper

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes and mozzarella.

Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours.

 (this is also good if you throw in some bacon, or some smoked salmon. i've used sherry vinegar, balsamic vinegar and white wine vinegar - all are good)

modified from food network's version

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