Posts in "Salad"
Heirloom Tomato Salad with Grilled Asparagus and Corn

I think I’m having some issues with denial.

Yup, I am in complete denial of the fact that summer is over and autumn is bearing down on us.

By the way. I strongly prefer the word autumn to the word fall. It just sounds so much more rich and important. Shocking. I’m off track.

The point is, autumn is now in our midst and so are the last days of my favorite summer things. Goodbye watermelon. Goodbye leaving work and still having hours of sunlight. Goodbye tan lines. And worst of all, good bye my dear heirloom tomatoes and fresh summer corn. You will all be dearly missed.

I’m sending them off with one last hurrah. Together.

And it is a damn tasty hurrah.

You will need…

2 ears summer corn in the husk (I found this pretty and tasty red corn)

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3 tablespoons heirloom tomatoes, chopped into 1 inch cubes

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1 lb asparagus, rough ends removed

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1 small yellow onion, thinly sliced

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¼ cup apple cider vinegar

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1 tablespoon honey

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2 tablespoons olive oil, divided

Salt and pepper to taste

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

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While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

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Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

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Serve warm, at room temperature or cold.

Love and Beer Floats

Angela

 

Heirloom Tomato Salad with Grilled Asparagus and Corn

Ingredients

  • 2 ears summer corn in the husk (I found this pretty and tasty red corn)
  • 3 tablespoons heirloom tomatoes, chopped into 1 inch cubes
  • 1 lb asparagus, rough ends removed
  • 1 small yellow onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste

The How To: 

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

Serve warm, at room temperature or cold. 

Macadamia Nut and Enoki Salad with Ginger Sesame Vinaigrette
While I am by no means a food expert, it is rare that I find a new ingredient that gets my juices flowing.

It has been a long time since I used a new ingredient and really fell in love with it.

I guess it’s not really that odd that I had never been exposed to enoki mushrooms. It’s not like I grew up having them in our family favorites.

But these little suckers are damn tasty. They have a great little texture, have a great natural flavor and also hold seasoning really well.

When I threw this salad together, I didn’t think it was going to be a real winner, but this little guy knocked my socks off.

You will need…

½ cup macadamia nuts, roughly chopped
1 tablespoon sesame seeds
8 cups baby greens or mesclun


3-ounce package enoki mushrooms, trimmed and separated


1 tablespoon rice vinegar


1 tablespoon white wine vinegar


1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil


1 large garlic clove, minced
Salt and pepper to taste

Start by toasting the nuts and seeds together over a medium high heat in a large pan. Heat them until they become fragrant and slightly browned. About 5 minutes.


Toss together the greens, mushrooms, seeds and nuts.

In a food processor, blend together the vinegars, soy sauce, honey, fresh ginger, garlic and sesame oil.  Blend until completely combined.


Drizzle over the salad, toss and serve.


Love and Beer Floats
Angela 

Macadamia Nut and Enoki Salad with Ginger Sesame Vinaigrette
½ cup macadamia nuts, roughly chopped
1 tablespoon sesame seeds
8 cups baby greens or mesclun
3-ounce package enoki mushrooms, trimmed and separated
1 tablespoon rice vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 large garlic clove, minced
Salt and pepper to taste

Start by toasting the nuts and seeds together over a medium high heat in a large pan. Heat them until they become fragrant and slightly browned. About 5 minutes.
Toss together the greens, mushrooms, seeds and nuts.
In a food processor, blend together the vinegars, soy sauce, honey, fresh ginger, garlic and sesame oil.  Blend until completely combined.
Drizzle over the salad, toss and serve.