Ingredients
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved
Method
Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.
( courtsey of Steel Magnoila and Whole Foods)
This recipe is so easy and fast to make and DFH and I have eaten it as a side dish or the main course. It goes great with so many proteins and tastes delicious with some grilled chicken on top of it.
Enjoy!
Omg this looks amazing! I absolutely love grilled vegetables! And a new favorite as of this summer is grilled corn! I will have to try this!
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