Chopped Spring Salad Food
CHOPPED SPRING SALAD
Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 10
Steps:
- Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.
- Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.
- Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil; season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.
- Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.
- Add reserved corn, cucumbers, avocado, and watercress; gently toss. Pour the vinaigrette over the salad. Toss, and serve.
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