August 15, 2008

Spinach and Grilled Corn Salad

Martha Stewart Living, August 2005

1 ear of corn per person, shucked
fresh spinach
1 T balsamic vinegar
3 T olive oil, plus more for brushing
s & p

Preheat grill or broiler. Brush each ear of corn with oil, then season liberally with salt and pepper on all sides. Grill corn, turning, until softened and blackened in places. Let cool slightly. Cut kernels off the ears of corn.

Put vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Recipe says now to toss greens, dressing, and corn in a bowl and serve; we like to serve greens individually, pile corn on top, and serve the dressing on the side.

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