Grilled Corn Salad with a Basil Vinaigrette
Equipment
- 1 Outdoor Grill or Grill Pan
Ingredients
- 1 corn on the cob cleaned
- 18 cherry tomatoes cut in half
- Kosher salt
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons sunflower seeds toasted
- 10 oz. romaine lettuce about 1 head, cut into 1 inch strips
- Chives cut into 1 inch pieces, to taste
- ½ avocado thinly sliced or diced
- Basil Vinaigrette to taste
Instructions
- If using an outdoor grill, preheat to medium-high heat. If using a grill pan, preheat to medium-high heat.
- Grill corn on all sides until lightly charred. Let cool slightly then shave off the cobb.
- While corn is grilling, in a medium bowl, mix the tomatoes with ½ teaspoon Kosher salt (double this amount if doubling the recipe), freshly ground black pepper, and olive oil. Set aside to marinate.
- In a large bowl, stir together the grilled corn, cherry tomatoes with their juices, sunflower seeds, romaine, chives, avocado, and as much Basil Vinaigrette as you’d like. Season with Kosher salt and freshly ground black pepper, to taste. Serve and enjoy.
Notes
Once dressed, salad is best served immediately.
Salad components can be stored separately in airtight containers in the refrigerator (except for the sunflower seeds - keep those in the pantry) overnight. Toss everything together with the vinaigrette when ready to serve.
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