Description
An instant summer classic.
Scale
Ingredients
CORN ZUCCHINI SALAD
- 3 ears of corn (husked)
- 1 large or 2 medium-small zucchini (halved lengthwise)
- 1 teaspoon smoked paprika or chipotle powder
- 1–2 tablespoons olive oil
- 1 small head of red leaf lettuce (leaves torn)
- 3 tablespoons fresh basil (chopped or leaves torn)
- 1–2 teaspoons apple cider vinegar
- 3–4 tablespoons creamy mustard vinaigrette
- Sea salt (black pepper to taste)
VINAIGRETTE
- 1 large egg yolk
- 2 tablespoons Dijon or whole grain mustard
- 3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar
- 1 large garlic clove (minced)
- 1 small shallot (minced)
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Sea salt
- Freshly ground pepper
Instructions
- Prepare a grill for medium heat. Brush the 3 ears of corn and halved zucchini with oil, season them with salt, paprika or chile powder, and grill, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes. (Alternatively, remove kernels from cobs and cook in a dry large skillet over medium-high heat, turning occasionally, until charred in spots, about 4 minutes.) Let cool.
- Cut kernels from cobs and chop the grilled, halved zucchini in bite-sized chunks, add to a salad bowl with 3 to 4 tablespoons of creamy vinaigrette, and toss to combine. Season with salt. On a platter, place the torn lettuce leaves, sprinkle a little vinegar and sea salt, top with the corn and zucchini mixture, garnish with fresh basil, or herb of choice. Serve immediately.
For the Dressing
- In a blender food processor, combine the first 5 ingredients with 2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.