Wednesday, August 26, 2009


This is a great summer recipe from BON APPETIT. My friend Cisca gave me a copy of it a while ago (she’d made it in the spring with asparagus instead of beans) but I’ve been waiting for summer. Obviously, you want to be grilling something else when you’re making this salad – grilling the corn makes it. The grilled corn on its own was pretty good, too (we had extras) and it makes a fun popping sound while its cooking. Prepare everything for the salad, grill your meats and then grill the corn while the meat is resting.

Couple big handfuls of fresh, skinny green beans, trimmed
1 ear of corn, husked
olive oil
handful of cherry tomatoes, halved
handful of basil leaves, sliced
1 small shallot or sweet onion, minced
1 tablespoon white wine vinegar

Blanch green beans until just tender, 2 – 4 minutes, then immerse in ice water and dry off. Mix shallots and basil with vinegar and allow to sit a few minutes, then whisk in 4 tablespoons olive oil. Season with salt and pepper.

Brush corn with olive oil, sprinkle with salt and pepper and grill until browned in spots, turning occasionally, about 10 minutes. When cool enough, cut kernels from cob.

Toss green beans, tomatoes and corn with dressing and serve. yum.

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