A delicious salad recipe that my Bridge friend, Karen, cut out of The Edmonton Journal in September 2017. No date and no name in the clipping, but delicious! Thank you for sharing, Karen!
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings8
AuthorValerie Lugonja via Karen B and The Edmonton Journal
Ingredients
Ingredients
1tablespooncider vinegar
3tablespoonsextra virgin olive oil
½teaspoonsea salt
2ears cornhusked and cleaned
vegetable oil
11/2cupsseeded* zucchinidiced to corn-kernel size
2green onionsthinly sliced
1pintcherry tomatoeshalved
Instructions
Instructions
Combine vinegar, olive oil and salt; whisk and set aside
Heat heavy, cast iron pan to highest possible setting; lightly rub corn with oil
Grill-fry cobs using tongs, turn often until spot-charred on all sides (do not completely blacken corn); remove and cool
Toss zucchini with 1 teaspoon oil; fry in hot-hot cast iron pan until browned in spots and set aside to cool in bowl
Slice kernels from cobs into same bowl; add onions and cherry tomatoes