Once again, we celebrate another Labor Day. As many view it,
summer is coming to an end. No doubt that a few of the ideas and
recipes featured over the summer became some favorites of yours
too.
Once again, we celebrate another Labor Day. As many view it, summer is coming to an end. No doubt that a few of the ideas and recipes featured over the summer became some favorites of yours too.
There have been plenty of appetizers, main courses and a few desserts that have graced my column in that time.
Until now, one item in particular has been overlooked. This week, I share a simple method for creating a great grilled salad.
I can only imagine what you may be thinking when you hear grilled salad, but it is not a mixture of lettuces cooked over an open fire.
You may also think that I have come up with something that is just too over the top. Nope. The grilled salad I am featuring is made from firm vegetables.
Earlier this week, I discovered we were having some surprise guests to dinner.
The planned menu was carnitas, a Mexican style of pork, and pinto beans. With some warmed tortillas and shredded cheese, we had the makings for simple, but very delicious burritos.
This was not going to be enough to serve everyone. I needed a side dish, but I wanted to keep it along the same theme as the rest of the meal.
A vegetable dish was the answer. I had a few squash on hand, but not many. I had half of a tomato and an ear of grilled corn from the previous evenings meal. Of course, I couldn’t serve just a little tiny bit of this or that, nor would I even imagine serving a leftover ear of corn to a guest. I had time for cooking, but I needed an idea to combine the corn, squash and tomato.
I cut the squash into pieces and fried it in the egg batter that is used to make chili rellenos. To make use of the tomato and corn, I mixed it to make something similar to a corn relish. However, I did not add the vinegar or sugar that you would normally find in a vegetable relish of this sort.
Although I intended for the corn and tomato mixture to be used on top of the fried squash, a few guests ate the mixture as it was. They thought of it as a corn salad. My initial idea of how the corn mixture could be served was changed.
I decided to increase the quantity and slightly tweak the recipe to create a grilled salad.
I featured grilled corn in a previous edition of this column.
This time around, I will give a simple and general method to prepare it again.
Instead of using the tomato as is, the skin of the tomato is removed by adding it to the grill.
The corn and tomato are items that should be grilled before the rest of the meal.
This will allow the corn and tomato to cool to room temperature so that they can go through the final preparations.
A few torn basil leaves are added to give the mixture a little bit of freshness and an extra touch of sunny flavor. To bring everything together, a little olive oil, wine vinegar and lemon juice are used with some salt and pepper.
As with any recipe, these ingredients are only a guideline. In your own kitchen, consider the addition of chopped onion or sweet red peppers if you choose or substitute the basil with cilantro.
This grilled salad can be served at room temperature or cold.
It is also a great opportunity to do some multi-task grilling if you plan on serving the salad for dinner the next evening.
Any leftover salad may be used as a unique and tasty topping to fish, chicken, steak or grilled vegetables.
If you are planning on a barbecue or party this Labor Day weekend, consider the addition of a grilled corn salad.
Although grilling will continue through the year, it is a great dish for the unofficial end of summer.
Grilled Corn Salad
(From Mitch Mariani; Serves 4-6)
5 ears of sweet corn, husked & washed
1 large tomato, halved & seeded
10-15 basil leaves, torn
2 tablespoons olive oil
1 tablespoon wine vinegar
Juice from 1/2 a lemon
Salt and pepper to taste
Step 1: Over a high heat, place the corn and tomato on the grill. The tomato should be skin side down.
Grill the tomato for only 2-3 minutes to allow the skin to become loose and easy to remove. Grill the corn for 6-7 minutes, turning frequently, allowing the kernels to lightly caramelize. Cool the vegetables to room temperature.
Step 2: Using a sharp knife, slice the kernels off the cob and place them in a large bowl.
Remove the skin from the tomato and dice it. Add the tomato, along with the torn basil leaves to the bowl. Toss the contents of the bowl until it is well mixed.
Step 3: Add the remaining ingredients and toss the corn mixture until everything is well incorporated. Serve the salad at room temperature or chilled.
