This salad is the essence of summer: crisp greens tossed with a zingy, fresh tomato vinaigrette, garnished with sweet corn and served with grilled zucchini skewers.
It’s the kind of summer salad – fresh, simple, light, and hugely flavorful – that you can eat every day, and yet always want more of. It satisfies the taste buds while satiating the appetite.
I recommend a dry rosé with this bold salad. Try a rosé from Bandol, the tiny region at the most southern tip of Provence. The wines are made with a blend of grapes, with Mourvèdre at its core. Mourvèdre produces small, sweet, dark, thick-skinned berries that deliver plenty of flavor and complexity. As a result, the crisp, mineral wines of Bandol are some of the most luscious rosés produced in France.
Boston lettuce with corn, fresh tomato vinaigrette and grilled zucchini skewers
active time: 30 min
- 2 ears fresh corn
- 2 baby zucchinis (8″ long)
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1 large Boston lettuce (1 lb) (455 g) – thoroughly rinsed, spin-dried, leaves torn in 2″ pieces
- 1 recipe fresh tomato vinaigrette
- 12 – 5″ long bamboo skewers
- Step 1: Grill the corn as per this recipe, or shuck the ears and boil the cobs in a large pot of salted water for 2 minutes. When the corn is cool enough to handle, slice the kernels off the cob with a serrated knife. Set aside.
- Step 2: Trim both ends of the zucchinis, quarter each zucchini lengthwise and cut in 1/2″ pieces. Place the pieces in a large bowl. Drizzle with the oil and sprinkle with the salt. Toss well with your hands until the pieces are well coated with the oil. Thread 4 pieces on a bamboo skewer. Repeat until all the pieces have been used. You should have 12 skewers.
- Step 3: Pre-heat gas or electric grill or griddle to high heat. Grill the zucchini until charred. Remove from grill or griddle and place on a tray to cool slightly.
- Step 4: Place the salad pieces in a large bowl. Toss with two-thirds of the vinaigrette. Spoon the salad in bowls. Sprinkle with the corn kernels. Top each salad with 3 grilled zucchini skewers. Serve with the balance of the vinaigrette on the side to drizzle on top of the grilled zucchini.
Shaving kernels off a corncob can be tricky. The kernels tend to fly all over the place. So I hold the cob in a large bowl and slice the kernels off with a serrated knife. The kernels will end up in the bowl rather than on your kitchen counter… or on your kitchen floor!
Tear the lettuce leaves with your fingers rather than cutting them with a knife. It’ll prevent the edges from getting brown. For a more refined salad, discard the tough center ribs.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.