Did someone say Bloody Mary?! Oh, I must admit I do like a good bloody mary with or without the vodka…ok, more with than without. However, since I’m a light weight in that area I’ve tried to find other ways to enjoy these wonderful flavors. I found a great recipe I’d like to share with you for a Grilled Bloody Mary Salad…that’s right, a salad:
Grilled Bloody Mary Salad
2 qts cherry tomatoes,
halved
12 ears corn, shucked
1 bunch scallions, chopped
the following items to taste or sight 🙂
sherry vinegar
hot sauce
extra virgin olive oil
salt & pepper
First fire up the grill until it’s hot. Hot to the touch hot. One way to measure this is to hold your hand a couple of inches above the grill – if you can hold it there for more than two seconds it isn’t hot enough. So wait a little longer…:-)
Put the corn on the grill first, turn it occasionally, make sure there are a good number of char marks all over it. Remove from grill and set aside to cool.
Put the tomatoes in a grill pan and add a pinch of salt and pepper and a dash of olive oil
When the corn has cooled enough for you to handle, remove corn from cob and put into a medium sized bowl – the way to remove the corn from the cob is to stand each ear on its flat end and run a sharp knife down the edge to remove the kernels from the stem. Add the tomatoes, a few dashes of hot sauce and two to three tablespoons of sherry vinegar. Mix or toss together. Once again – Hot Sauce and Sherry Vinegar should be used to taste. I’ve only told you how I like it! Now, drizzle with olive oil and add salt and pepper – again in amounts that you like. This salad can be served warm immediately or refrigerated for a couple of hours and served cold. Once again, your preference reigns supreme!
So there you have it! An easy, tasty addition to your delicious summer entrees. I like to have mine with Lime and Honey Chicken Skewers (see recipe). Your beverage is up to you, but I’ll have some suggestions in that area pretty soon, so come back frequently to see what’s been added!
