Grilled Corn Broccoli Salad
With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.
Servings: 4
Ingredients
For vinaigrette
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For salad
- 2 bunches head broccoli
- 4 ears corn
- 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
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.
Nutrition
Calories: 317kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 588mg | Potassium: 764mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1290IU | Vitamin C: 144mg | Calcium: 158mg | Iron: 2mg