Best Green Salad With Grilled Corn Cheese Basil And Grilled Tomato Vinaigrette Recipes

Green Salad with Grilled Corn, Cheese, Basil, and Grilled-Tomato Vinaigrette image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

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

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 image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

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.