Chopped Salad With Roasted Corn Relish |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe out of a Family Circle magazine that was at my salon. Made it for dinner and just loved it. It calles for fresh corn shucked and grilled on grill along with the peppers. But I was in a rush and just took frozen corn, thawed out and fried up in a hot skillet with the onion pieces. Then roasted the peppers on an open flame on my gas stove... I am putting the recipe as it reads but you can use my shorter version if you do not want to mess with the grill. Ingredients:
4 tablespoons balsamic vinegar |
1 minced garlic clove |
1/4 cup chopped basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
5 tablespoons olive oil |
2 romaine lettuce hearts, washed and chopped into 1/2-inch slices |
2 large sweet red peppers, seeded and cut into 4 quarters |
4 ears corn, shucked and silks removed |
1 large red onion |
Directions:
1. Heat gas grill to medium-high or prepre charcoal grill with medium-hot coals.
2. In small bowl, whisk together balsamic vinegar, garlic, basil, salt & pepper. Slowly whisk in olive oil; set aside. Place romain in a large serving bowl.
3. Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2 pieces; add to romaine in bowl.
4. Grill corn 10 minutes, turning, or until tender and beginning to brown.
5. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2 thick slices and secure with toothipicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2 pieces; add to romaine mixture.
6. Toss salad with prepared dressing and serve immediately.
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