Sunny's Grilled To Chill Salad
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
35
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 stalks
Celery (diced)1 tbsp
Dijon Mustard (grained)1 tbsp
Apple Cider Vinegar1.5 tsps
Sugar1 tsp
Liquid Smoke1 cup
Extra-Virgin Olive OilDirections:
1
For the salad: Prepare the ingredients for the grill
2
Cut the carrots into halves equal in length
3
Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths
4
The key is making the spears all the about the same size
5
Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil
6
Sprinkle all with a pinch or two of salt and a few grinds of pepper
7
Flip the pineapple rings and repeat the process for them only
8
Roll and jiggle the rest to fully coat them
9
Grill the prepared ingredients
10
Heat the grill or grill pan to medium-high
11
Place the carrots, corn, and pineapple rings directly on the grill
12
Use tongs to tend to the grill
13
Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done
14
The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes
15
Corn is great fresh, so just go for color on all sides, about 8 minutes total
16
The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once
17
Combine the salad ingredients
18
When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn
19
Add to a bowl along with the scallions, celery and cucumber
20
For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined
21
Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper
22
Dress the salad
23
Pour the vinaigrette over the bowl then gently toss using tongs
24
Serve room temperature or chilled