A perfect recipe adapted from New York Times. It features all of our summer-time pantry items!! Fire up the grill for this twist on complimentary taste-of-summer flavors.
Use whatever fresh herbs you have in your “garden”, basil, mint, or sage to customize the greens. The dressing is reminiscent of ranch, you can change it up with a blue cheese, or a dash or chipotle powder...
Fire up the grill. Heat grates to medium high. Lightly oil.
Grill jalapeño, corn and scallions....
For jalapeño; grill 5-7 minutes, allowing skin to char. Remove and allow to cool.
For the corn; turn it frequently, about 10-12 minutes. Corn, when cooked changes from a dull coloring to bright and glossy.
Green onions, or scallions; flip once, about 2-4 minutes per side.
(Not required, but see step 5 for avocado and lettuce grilling)
Allow jalapeño, corn and onions to cool slightly.
Prepare dressing while veggies cool.
Smash feta in medium size bowl, then add buttermilk. Stir, but maintain pieces of feta. Add lemon zest and juice plus green onion and parsley. Chop grilled jalapeño and add to dressing along with finely minced garlic.
Combine and season with salt and pepper.
Slice kernels from cobs.
*awesome flavor boost- use the back of the knife to scrape the leftover kernel pieces (the sweetest and best part) and add to mix.
Chop grilled green onions into 2-inch sections.
Combine with corn kernels in bowl. Season with salt and pepper.
*Additional option to grill.
Grill avocado halves and even the romaine lettuce! Just a quick kiss on the hot grates, about a minute or so, for char flavor.
Mix torn romaine pieces with herbs and half of dressing. Gradually add half of charred corn/scallions to preference.
Serve with with extra dressing, corn, and avocado slices.
Compliments for this salad? Radish. Arugula. Red bell pepper. Large leaf kale. Chilled pasta. Chilled cooked chicken.
0 servings