Use this simple recipe to impress your guests and add your own ingredients to make a unique personal touch.
Fall Medley SaladRecipe: courtesy of Chili Madness by Jane Butel.
(serves 4)
Ingredients:
3 Large ears fresh corn, shucked
1 Medium-size red onion, halved and peeled
1/2 Cup Lemony Mustard Vinaigrette (1/3 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon honey, 2 tablespoons Dijon mustard)
or 1/2 Cup Cilantro Vinaigrette (3 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon coarsely chopped fresh cilantro, 3 tablespoons extra-virgin olive oil, 1/2 jalapeno chile minced (seeds removed, if you wish to reduce the heat), salt)
or 1/2 Cup Chile Vinaigrette (1/3 cup extra virgin olive oil, 1 teaspoon pure ground hot or mild red chile to taste, 2 tablespoons cider vinegar, 1 teaspoon Dijon mustard)
1 Green bell pepper, stemmed, seeded, and very thinly sliced
1 Yellow bell pepper, stemmed, seeded, and very thinly sliced
2 Cups arugula, well rinsed and drained
Freshly ground black pepper
Olive oil (optional)
Directions:
1. Preheat a barbeque grill, grill pan, or broiler.
2. Brush the ears of corn and the onion halves with a bit of vinaigrette or with some oilve oil.
Grill or broil the corn and the onion halves, turning them occasionally, until the corn kernels just begin to blacken at the edges, 8 to 10 minutes, and the onions fell tender when pierced with a fork or squeezed with tongs, up to 15 minutes.
Remove from the heat as each is done and let cool.
3. When the corn and the onion have cooled, slice the corn kernels off each cob (for best results, hold the cob, stem end down, in a wide-mouthed bowl and cut down vertically, close to the cob). Chop the onion.
4. Place the corn kernels, onion, bell peppers, and arugula in a salad bowl, and add black pepper to taste.
Add the remaining vinaigrette and toss to coat. Serve the salad at room temperature or chilled.
