This salad is going to rock your world.
In fact, even though we still have about a month of summer to go, I'm going ahead and naming it THE salad of the summer.
It's heavy on flavor, but is light and refreshing. It was the perfect antidote for the heat wave we had a few weeks ago. It takes a little time to pull together, since there is grilling involved, but as I often do on Sunday, I grilled and roasted a bunch of my CSA vegetables, put them in the fridge, and then pulled them out during the week. There is no way that I could construct a salad like this on a week night.
Summer Salad with End-All Be-All Vinaigrette
- Grilled corn and zucchini ribbons
- Peppadew peppers
I grilled the corn and zucchini ribbons. Grilling corn is easy. Take the husks off, put the corn on the grill until some of the kernels are charred light brown, about 3 to five minutes, depending on how hot your grill is. Make sure to rotate the corn during that time. The zucchini ribbons were a little more difficult. I cut the zucchini with a regular vegetable peeler (I didn't feel like washing my mandolin), tossed the ribbons in olive oil, and then carefully placed them on the grill. Some fell threw the grates. I definitely need a grill basket for veggies. You want a light char on the ribbons, which only takes about a 30 to 60 seconds.
Mixed up this vinaigrette and assemble.