For dinner, we returned to the noble eating. This salad was torn from the pages of Better Homes and Gardens. David and I had some of the best grilled corn one summer in Vermont, some guy with a giant grill on the side of the road. He pulled an ear off the grill, tore off the husks, dipped the now exposed corn in a cast iron pot of melted butter and then sprinkled garlic salt on it. Just thinking about it makes me need to hit a treadmill.
1. 2-3 ears of fresh corn
2. 4 T extra-virgin olive oil
3. 2 T red wine vinegar or sherry vinegar
4. 1 T Dijon mustard
5. 1 T garlic chives (or regular chives + 1 clove minced garlic)
6. 2 hearts of romaine lettuce
7. 1 C grape and/or pear tomatoes, quartered
8. ¼ C (1 oz) feta cheese or crumbled ricotta salata
Soak the corn (husks and silks and all) in a large bowl of water for 1 hour.
To make the dressing, combine 3 T olive oil, 2 T red wine or sherry vinegar, 1 T Dijon mustard and 1 T garlic chives in a container with a lid – shake and mix well.
Fire up the grill on medium heat. Place the corn directly on the heat for 25-30 minutes, turning and rearranging occasionally. Once cooked and cooled, remove the husks and silks, then cut off the kernels. Try using a Kuhn Rikon corn zipper. Best gift ever – thanks Uncle Willy!!
The magazine grilled the romaine, I didn't. If you choose to, grill a whole romaine heart for 2-3 minutes. I simply cut my romaine into bite size pieces. Combine the romaine, corn and tomatoes in a bowl. Drizzle the vinaigrette and toss to coat. Sprinkle some salt and pepper to taste. Transfer salad to a plate and top with cheese.