Monday, August 16, 2010

Summer Succotash Salad

I make this salad on nights when we will be grilling outdoors. That way you can grill the onions and the corn without having to take an extra step. I serve this salad as a side or scoop it onto a plate and top it with grilled chicken or fish. It is also wonderful on top of a big, fat juicy rib eye steak!

Summer Succotash Salad

1/2 small red onion, cut into 1 inch rings
1 cup cooked pink eyed or black eyed peas
2 heirloom tomatoes cut into 1/4 inch dice
2 ears corn in husks
1/2 small shallot, finely minced
6 purple basil leaves-hand torn
4 sprigs of dill-roughly chopped
1/8 cup chopped chives
1 tbs sherry vinegar
3 tbs extra virgin olive oil
sea sald and pepper to taste

Prepare hot grill. Grill onion slice and corn with the husks on. Red onions are done when they are charred on both sides. Take the husks off the corn after they have been on the grill for 10 minutes. Finish them on the grill so they are a bit charred. Let onions and corn cool, and the cut onions into 1/4 inch dice and cut the kernels off the cobs.