I got my socks knocked off by a salad last night. Sounds crazy I know, especially considering it contained beets, my least favorite food. The recipe was out of Gwyneth Paltrow's cookbook, My Father's Daughter, which I checked out of the library (I like to test drive before I buy). The salad is a knock off of the grilled vegetable salad from The Ivy in LA. It's not something you can really throw together last minute but it's worth the extra effort.
2 large beets
3 medium zucchini, sliced lengthwise into slices
2 fresh ears of corn, shucked (I used frozen corn kernels)
1 bunch scallions
2 6-oz wild salmon fillets
2 heads butter lettuce, washed, spun and cut into thick strips
1/4 cup fresh basil leaves roughly torn
1/2 pint grape tomatoes quartered
1/3 cup cilantro leaves roughly chopped
1/2 cup balsamic & lime vinaigrette (recipe follows)
1 lime quartered for serving
Steam or boil the beets until cooked through, about 30 minutes. Cool, peel and dice. Reserve.
Preheat grill or grill pan over medium low heat. Rub the zucchini, corn, scallions, and salmon with just enough olive oil to coat and sprinkle with salt. Grill the veg and fish until everything is nicely browned and cooked through. Cut zucchini and scallions into medium dice and reserve. Cut corn off of cob and reserve. Break the salmon in to large pieces with your hands and reserve.
You MUST plate the salads separately to ensure everyone gets goodies! Arrange layer of butter lettuce, top with basil, tomatoes, beets, corn, zucchini, scallions, and cilantro. Lay salmon along the side of the dish. Drizzle the vinaigrette over the whole thing and serve with lime wedges alongside. USE the lime it adds to the flavor! Voila! Not super fast but pretty simple and tasty. The dressing is also very good and I anticipate I'm going to use it as a shrimp marinade in the near future ; )
Balsamic & Lime Vinaigrette
Whisk together 2 Tbsp balsamic vinegar, 2 Tbsp honey, 1 Tbsp fresh lime juice, 1/4 cup plus 2 Tbsp olive oil. Season with salt and pepper.
Hope you are well! XOXO