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

By ClaudiaJan

Ingredients

• 2 ears corn, husked
• 1 large tomato (3/4 pound)
• 4 tablespoons extra-virgin olive oil, divided
• Coarse salt
• 2 teaspoons red-wine vinegar
• 1/2 teaspoon minced garlic (from 1 small garlic clove)
• 2 heads Boston lettuce, trimmed, leaves separated
• 1 cup fresh basil leaves
• 4 ounces caciocavallo or Parmesan cheese, shaved

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.