Roasted Corn Salad

[Guest guest]

Roasted Corn Salad

 

 

2 corn cobs, silk and husks removed

200 g (7 oz) asparagus -OR- green beans, trimmed, cut

into 5 cm (2 " ) lengths diagonally

8 teaspoons vegetable -OR- olive oil

1 medium red capsicum (bell pepper), thinly sliced

1 baby cos (romaine) lettuce, leaves separated, torn

1/2 small red onion, thinly sliced

8 teaspoons red wine vinegar

 

 

1. Preheat a char-grill to moderately high. Cook and turn corn for 8 to 10

minutes or until brown and cooked.

 

2. Meanwhile, place asparagus in a large heatproof bowl. Cover with boiling

water; stand for 3 minutes. Drain; refresh under cold water.

 

3. Combine capsicum (bell pepper), lettuce, onion and asparagus in a large bowl.

 

4. Whisk oil with vinegar.

 

5. Using a sharp knife, remove corn kernels from cobs. Add corn and dressing to

salad; toss to combine.

 

 

Serves 4.