Description

With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.

Ingredients

Scale

For vinaigrette

2 tablespoons white balsamic vinegar

1/4 cup olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

For salad

1 head broccoli

4 ears corn, shucked

1 tablespoon olive oil

2 scallions, thinly sliced

1 tablespoon chopped parsley

1 ounce shaved Pecorino cheese

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

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Instructions

Preheat a gas or charcoal grill on high heat.

For the vinaigrette, whisk together the white balsamic vinegar, olive oil, salt and pepper in a small bowl and set aside.

Trim the stem of the broccoli head, so it is 2-inches long. Cut into 1/4-inch thick slices.

Toss the broccoli and corn with 1 tablespoon olive oil. Grill the corn until it is lightly charred, about 5-7 minutes.

Grill the broccoli about 2 minutes per side letting it get slightly charred on the edges.

When the corn and broccoli are cool enough to handle, slice the kernels off the cobs. Trim the larger stems from the broccoli and cut into small florets.

Combine the corn and broccoli in a large bowl. Fold in the scallions, parsley, Pecorino, salt and pepper. Drizzle the vinaigrette over the salad before serving.