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Summer Market Salad with Jalapeño Dressing (Food & Wine)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Dinner Club July 2015 Total: 45 minutes | |
| 2 Tbsp | canola oil |
| 1 large | jalapeño |
| 1 ear | corn, shucked |
| 2 Tbsp | extra-virgin olive oil |
| 2 Tbsp | fresh lime juice |
| 1 | scallion, white and green parts thinly sliced separately |
| 2 Tbsp | chopped cilantro, plus leaves for garnish |
| Kosher salt | |
| 3/4 lb | mixed heirloom tomatoes, halved, quartered or sliced, depending on size |
| 2 oz | sugar snap peas, thinly sliced on the diagonal |
1. Light a grill or preheat a grill pan and lightly brush with canola oil. Lightly brush the jalapeño and corn with canola oil and grill over moderate heat, turning occasionally, until lightly charred all over, about 15 minutes. Transfer it a plate to cool. Peel, seed and chop the jalapeño. Cut the corn kernels off the cob; discard the cob.
2. In a mini processor, combine the 2 Tbsp of canola oil with the olive oil, lime juice, scallion whites, chopped cilantro, jalapeño and half of the grilled corn kernels. Pulse until a chunky dressing forms. Season with salt.
3. In a large bowl, toss the tomatoes with the snap peas, scallion greens, the remaining corn and half the dressing. Toss to coat and transfer to a serving platter. Spoon the remaining dressing over the salad and garnish with cilantro leaves.
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