Butter lettuce salad with grilled zucchini skewers and tomato vinaigrette

, ,
Butter lettuce salad with grilled zucchini skewers and tomato vinaigrette

serves 4

time to prepare: 30 min

  1. 2 ears fresh corn
  2. 2 baby zucchinis (8″ long)
  3. 1 teaspoon olive oil
  4. 1/4 teaspoon sea salt
  5. 1 large Butter lettuce (Boston lettuce) (1 lb) (455 g) – thoroughly rinsed, spin-dried, leaves torn in 2″ pieces
  6. 1 recipe fresh tomato vinaigrette *(see below)

12 – 6″ long bamboo skewers

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 2 medium, ripe tomatoes (8 oz) (225 g) – quartered and seeded
  2. 1 shallot – skinned and finely chopped (1/4 cup)
  3. 1 garlic clove – skinned and crushed (use a microplane grater)
  4. 1 1/2 tablespoons white balsamic or red wine vinegar
  5. 3 tablespoons extra virgin olive oil
  6. 1/8 to 1/4 teaspoon sea salt to taste
  7. 1/8 teaspoon ground cayenne (or freshly ground black pepper to taste)
  1. 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.
  2. Add the balance of the ingredients to the grated tomatoes. Whisk until well blended and serve.
  3. 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

Skills

Posted on

September 2, 2018

Join The Olive Merchant VIP Club For Free!

Joining the Olive Merchant VIP Club is the olnly way to find out about special offers & deals!

It worked! Check your email... We just sent you a discount voucher to use at The Olive Merchant. (Check your spam box if you don't see it)