Chopped Salad With Roasted Corn Relish
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
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
- Heat gas grill to medium-high or prepre charcoal grill with medium-hot coals.
- 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.
- 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.
- Grill corn 10 minutes, turning, or until tender and beginning to brown.
- 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.
- Toss salad with prepared dressing and serve immediately.
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RECIPE SUBMITTED BY
CIndytc
United States