Grilled Salad with Herb Vinaigrette

Today, Jules shares a great recipe for weekend grilling:

“For me, there's nothing better than a hearty salad for dinner, especially in the summertime. Recently, my husband and I went a little crazy at the market, purchasing enough herbs and vegetables to last two weeks. And since herbs and vegetables taste best when freshly harvested, I set out to create a dinner salad where I could use much of what I purchased that day. For me, it was a meal, but my hungry husband paired his salad with grilled steak, which he nestled on the grill right next to these versatile veggies.

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Grilled Salad with Herb Vinaigrette

Serves 4

2 ears corn on the cob

1 pint cherry tomatoes

2 romaine lettuce hearts

1 large red onion; one tsp. chopped and reserved for dressing

1 can cannellini beans

2 tablespoons + one teaspoon orange juice

1 ripe avocado

Extra virgin olive oil

Salt and pepper

1 bunch cilantro

1 bunch basil

1 bunch parsley

Juice of one orange

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Salt and pepper

1. Soak corn in water for at least 10 minutes (the wet husks will prevent burning). Meanwhile, toss the tomatoes in oil to coat and season with salt and pepper. If the tomatoes are small enough to fall through your grill grate, place them in a tin foil pouch, poking holes in the foil.

2. Cut romaine hearts (lengthwise) and red onion in half and season with oil, salt, and pepper.

3. Remove corn from water and season with salt and pepper. Place corn, tomatoes, lettuce, and onion on grill over medium heat (not over direct flame). Close the grill and cook for about 10 minutes or so, depending on vegetable size. Be sure to rotate and flip vegetables.

4. While the veggies are cooking, strain the beans. Place in saucepan over medium heat. Season with olive oil, salt, pepper, and add 2 tablespoons of orange juice. Reduce the heat to low and allow to slowly bubble until you are ready to serve the dish. Dice the avocado and toss in a separate bowl with remaining teaspoon of orange juice and a pinch of salt.

5. Wash all of the herbs, taking care to remove dirt. In a food processor, blend cilantro, basil, and parsley leaves with orange juice, balsamic vinegar, and red onion, scraping side of the bowl at least once. While processor is still on, drizzle in olive oil and emulsify. Stir in salt and pepper.

6. To serve, place the romaine hearts on a platter, layer the remaining vegetables (cut the corn off the ears), beans, and avocado on top, and drizzle with the herb dressing. Enjoy!”