Sweet Corn Rainbow Ribbon Salad
Recipe Courtesy of Chefs Jeff McInnis and Janine Booth
- 1 head butter lettuce cleaned
- ½ zucchini
- ½ squash
- ¼ cup pickled red onion (see recipe below)
- ½ cup creamy Vidalia Onion dressing (see recipe below)
- 12 corn bread croutons cut in half
- 8 or 9 baby heirloom cherry tomatoes
- 2 Florida corn, husked and free of silk
- 2 tablespoons olive oil
- Salt & pepper
- Pickled Red Onion
- 1 red onion sliced thin in rings
- 1 teaspoon salt
- 2 cups red vinegar
- 1 cup sugar
- 1 star anise
- 1 cinnamon stick
- Vidalia Onion Dressing
- 1 sweet Vidalia Onion
- 3 cups canola oil
- 1 ¼ cup cider vinegar
- 1 tablespoon Dijon smooth mustard
- ½ cup honey
- 2 cloves garlic,
- ½ tablespoon salt
- 5 ounces canola oil, plus more for greasing pan
- 6 ounces white granulated sugar
- 1 whole egg
- 4 ounces buttermilk
- 1teaspoon baking soda
- 6 ounces cornmeal
- 6 ounces all-purpose flour
- 1 teaspoon salt
Squash Ribbons Instructions:
Using a Mandolin slicer, slice the zucchini and squash into 1/8-inch thin long strips and place on a sheet pan lined with parchment paper. Brush the ribbons with 1 Tbsp. olive oil and a pinch of salt. Place these ribbons in a 400 degree oven for 3 minutes. Once the vegetables are hot, they are done. Remove immediately and cool. Reserve for plating.
Peel off the layers of husk and discard along with the all the corn silk. Rub with 1 Tbsp. olive oil and season with salt and pepper ready. Heat grill on high heat and grill the corn for a few minutes on each side until charred well. Remove from grill. Cool to room temperature and cut the corn off of the cob. Reserve until ready for plating.
Pickled Red Onion Instructions:
Heat all ingredients except onion in a small saucepan over high heat until simmering. Once sugar has melted, pour the vinegar solution over the onions and store in a container. Leave to set for at least 12 hours in refrigerator.
Vidalia Onion Dressing Instructions:
Slice onion in rings about ¼-inch thick. In cast iron pan over high heat, sear off the onions until lightly blackened or caramelized very well. Remove from pan and let cool to room temperature. Place all ingredients in a blender except the canola oil. Puree on high until smooth. Slowly drizzle the oil into the blender while the blender is on. Keep a slow steady stream of oil until all has emulsified into the blender. Taste and adjust seasoning with salt & pepper.
Preheat oven to 375 degrees F and grease an 8×8 square pan with canola oil. Gently melt canola oil in large pot. Remove from heat and stir in sugar. Quickly add egg and whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 20 -30 minutes, or until a toothpick inserted in the center comes out clean. Remove corn bread from pan and cut into 4-inch by ½-inch long pieces. Lay these on a sheet pan and toast at low heat for about an hour until crispy like a crouton.
To Plate the Salad
Simply remove each butter lettuce leaf from the core and place into a large bowl. Add the grilled corn, zucchini ribbons, squash ribbons, tomatoes, and about ¼ cup of the dressing to the bowl. Toss gently and place on the serving plate or bowl of your choice. Top with a few pickled onions. Serve and enjoy!
Number of servings (yield): 4 People