Green Salad With Grilled Corn Cheese Basil And Grilled Tomato Vinaigrette Food

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE

Steps:

• Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
• Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
• Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING

Steps:

• Preheat a grill to medium-high heat.
• Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
• Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
• Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

SIMPLE GREEN SALAD WITH HONEY TOMATO VINAIGRETTE

Steps:

• For the vinaigrette: Roughly chop the tomatoes and mix with 2 teaspoons salt and the sugar. Let macerate for 10 minutes to get the juices running, and then use your hands to crush the tomatoes. Place the tomatoes in a fine mesh strainer set over a saucepot. Use a rubber spatula to press all the liquid out of the tomatoes. Discard the solids and save all the sweet juice.
• Set the pot over medium heat and add the honey and garlic. Simmer for 10 minutes or so until you are left with about 1/2 cup worth of tomato juice.
• Turn the heat off and add in the Dijon mustard. Then whisk in the olive oil to make an emulsification and season with salt and pepper.
• For the salad: In a large bowl, add the greens and basil leaves. Pour over some of the vinaigrette to lightly coat the greens and gently toss. Shave some Parmesan over the top and finish with a few more cracks of fresh black pepper.

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE

Steps:

• For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Steps:

• Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
• Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
• Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

CRUNCHY GREEN SALAD WITH GOAT CHEESE AND WARM BACON VINAIGRETTE

Steps:

• Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
• While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
• For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.

SALAD GREENS WITH MANGO-BASIL VINAIGRETTE

Steps:

• For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
• Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.

GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL

Steps:

• Cut the corn kernels from the ears, while bringing a pot of water to a boil.
• When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
• Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
• Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
• Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
• Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
• Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

GRILLED CORN AND HEIRLOOM TOMATO SALAD

Steps:

• Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
• Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
• Toss together corn, tomatoes, onions and basil in a medium bowl.
• Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

GREEN SALAD WITH TANGY BASIL VINAIGRETTE

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.