Monday, August 20th 2012, 5:03 pm
Grilled Corn Salad
Ingredients:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)
Directions:
Soak corn, in husk, in water for 15 minutes. Place on kitchen towel to drain. Trim tops of leeks prior to grilling. Grill corn and leeks for 15 minutes. Place tomatoes and jalapeno in a grill basket and grill the last 5 minutes. Cut romaine lettuce in half (lengthwise), brush with olive oil. Grill oiled side down for 3 minutes or just until marks begin to form. Shuck corn and cut off the cob, dice the jalapeno and chop grilled romaine lettuce. In a large bowl, toss together all the salad ingredients and pour just enough Mason Jar Mint Dressing over the salad ingredients to coat.
Mason Jar Mint Dressing
Ingredients:
(makes 3/4 cup)
½ cup rice vinegar
¼ cup olive oil
¼ tsp salt
¼ tsp pepper
2 tsp honey
10 mint leaves, torn
by Brenda Anderson from Salted and Styled
August 20th, 2012
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