Gail says: “It’s an everything salad, and it’s interchangeable—you don’t have to be fussy about it. There’s no lettuce, so it keeps really well; it doesn’t get soggy, so you can take it on a picnic. And you can add other vegetables, or swap some—it would be great with asparagus, or fennel. You could even add watermelon. It’s a real crowd pleaser. Put some grilled hangar steak on top, and that’s dinner. I think of it like the one-pot stew you’d make in the winter.”
Kitchen Wisdom: Grilling Limes
Grilling limes before juicing gives the dressing for this salad a delicious charred flavor, but that’s not all. Warming the fruit also relaxes the flesh, which helps you squeeze every last drop of its tasty juices.
Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style. All rights reserved.
- 2 ears corn, shucked
- 1 medium red, orange, or yellow bell pepper, cut into 1/2-inchwide strips
- Extra-virgin olive oil for brushing
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, peeled and cut into half moons
- 5 radishes, thinly sliced
- Charred Lime Vinaigrette
- Kosher salt
- Freshly ground black pepper
- 2 1/2 ounces ricotta salata cheese, shaved (about 3/4 cup)
- 1/3 cup coarsely chopped mixed fresh tender herbs, such as mint, basil, cilantro, tarragon, and/or chives
- Prepare a grill or grill pan for medium-high heat. brush the corn and bell pepper with oil and grill, turning occasionally, until charred and tender, 6 to 8 minutes for the pepper and 12 to 15 minutes for the corn. Transfer the grilled vegetables to a cutting board as they are finished and let cool slightly.
- Cut the corn kernels from the cobs and roughly chop the bell pepper. Arrange the grilled vegetables, tomatoes, cucumber, and radishes in a large bowl. Add the vinaigrette and a generous pinch each of salt and pepper; gently toss to combine. Sprinkle with the cheese and herbs and serve.