Chris and I bought a grill. The purchase was very necessary due to a few different things, a) we live in Texas and every Texan needs a grill b) we decided to host a barbecue/game night next month for our friends and had nothing to bbq on and c) I’m a foodie. We mostly bought the grill because of reason b, however. I took a poll from those near and dear to me to figure out what I should cook first. Dad suggested bbq chicken, Chris suggested steaks, so naturally I went with a grilled salad. Both of the men in my life were sorely disappointed with my decision, but I was very excited about it.
Let me tell you a little bit about this salad. It was phenomenal. End of story. No but really, it was probably one of the best things I’ve EVER made. The key to the entire recipe is making sure to pick a ripe cantaloupe. Let’s talk about that a minute.
There’s a few things to look for. First, make sure to smell it. If you don’t smell cantaloupe, it isn’t ripe. Second, pick three cantaloupes that are all the same size. The heaviest of those three will be the juiciest. If it’s soft, it’s over ripe. Watch out for those guys! If all else fails and you don’t have a clue, just call the produce guy over and bat your eyelids at him. He can tell you.
I’m not even really a salad person. Do you know what I mean by salad person? A salad person is someone who is content eating a salad where ever they go. Here’s an example:Me: “Let’s go try that new trendy restaurant downtown, they have Quail on the menu!” Salad person: “Oh I bet they probably have a really great salad!” Me: “…….”
But this salad is not that. I would eat it every day for the rest of my life. Okay, that’s a little dramatic, but I probably could eat it every day for the next month and a half.
And the dressing? Not just any salad dressing. It’s a red wine shallot vinaigrette. And it was perfect. And I guess I’ll go ahead and post that recipe too, since I’m such a nice person.
I really hope you enjoy this salad as much as I did. Did I tell you after all was said and done, my dad asked Chris how it turned out, and Chris actually RAVED it? I was touched.
The dressing follows:Mix the following in a blender and serve: 1/2 c olive oil 1/4 c red wine vinegar 2 tbs diced shallots 2 tsp Dijon mustard 2 tsp maple syrup 1 tbs lemon juice salt and fresh cracked pepper to taste
- 2 ears sweet corn (in husk)
- 1 zucchini sliced in half vertically
- 1 bunch Asparagus
- 1 ripe cantaloupe, peeled and cored, cut lengthwise
- 1 ripe avocado, diced
- ½ cucumber sliced
- 1 C cherry tomatoes
- Romaine Lettuce
- Lemon wedges
- Soak the corn (in their husks) in cold water for 30 minutes
- Heat oven to medium high and coat grill with oil
- Husk corn and discard silk.Grill for 20-30 minutes, rotating every few minutes until kernels are slightly charred.
- Grill asparagus (8 mins), zucchini (5 minutes per side), and cantaloupe (3 minutes per side) until tender. Chop into bite size pieces and shave the corn kernels from the cob
- Place ingredients 1-7 on a bed of romaine lettuce, top with two tbs red wine shallot vinaigrette, serve with lemon slices.