serves 4
time to prepare: 30 min
- 2 ears fresh corn
- 2 baby zucchinis (8″ long)
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1 large Butter lettuce (Boston lettuce) (1 lb) (455 g) – thoroughly rinsed, spin-dried, leaves torn in 2″ pieces
- 1 recipe fresh tomato vinaigrette *(see below)
- Grill the corn as per this recipe, or shuck the ears and boil the cobs in a large pot of salted water for 2 minutes. When the corn is cool enough to handle, slice the kernels off the cob with a serrated knife. Set aside.
- Trim both ends of the zucchinis, quarter each zucchini lengthwise and cut in 1/2″ pieces. Place the pieces in a large bowl. Drizzle with the oil and sprinkle with the salt. Toss well with your hands until the pieces are well coated with the oil. Thread 4 pieces on a bamboo skewer. Repeat until all the pieces have been used. You should have 12 skewers.
- Preheat gas or electric grill or griddle to high heat. Grill the zucchini until charred. Remove from grill or griddle and place on a tray to cool slightly.
- Place the salad pieces in a large bowl. Toss with two-thirds of the vinaigrette. Spoon the salad in bowls. Sprinkle with the corn kernels. Top each salad with 3 grilled zucchini skewers. Serve with the balance of the vinaigrette on the side to drizzle on top of the grilled zucchini.
Fresh tomato vinaigrette
serves 4
active time: 15 min
- 2 medium, ripe tomatoes (8 oz) (225 g) – quartered and seeded
- 1 shallot – skinned and finely chopped (1/4 cup)
- 1 garlic clove – skinned and crushed (use a microplane grater)
- 1 1/2 tablespoons white balsamic or red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/8 to 1/4 teaspoon sea salt to taste
- 1/8 teaspoon ground cayenne (or freshly ground black pepper to taste)
- Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the skins.
- Add the balance of the ingredients to the grated tomatoes. Whisk until well blended and serve.
- Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten just after it’s made.
*Credit to Food and Style
