Salad With Corn, Peaches, and Smoky Crou­tons

Shape (Malaysia) - - At The Market -

Makes: 4 Start to Fin­ish: 30 mins

4 small ears corn, husked 2 ta­ble­spoons olive oil

4 1⁄2-inch-thick slices sour­dough bread

1⁄2 tea­spoon smoked pa­prika

Kosher salt 3⁄4 cup whole but­ter­milk

2 ta­ble­spoons white wine vine­gar

1 cup fresh basil, finely chopped

Freshly ground black pep­per

1 small head es­ca­role, trimmed and chopped

1 small radic­chio, cored and chopped

4 ripe peaches, pit­ted and cut into wedges 1. Heat a grill to medium high.

2. Grill the corn, turn­ing to char evenly, un­til black­ened in spots, about 10 min­utes. Driz­zle the oil all over the bread, then sprin­kle with the pa­prika and a pinch of salt. Grill the bread, turn­ing oc­ca­sion­ally, un­til crisp and grill marks ap­pear, about 3 min­utes. Let cool on a rack.

3. Tear bread into crou­tons. When the corn is cool enough to han­dle, cut the ker­nels off the cobs.

4. While the bread and corn cool, whisk the but­ter­milk, vine­gar, basil, and a pinch each of salt and pep­per in a large bowl. Add the es­ca­role, radic­chio, peaches, and grilled corn and toss un­til evenly coated. Di­vide among plates and top with the crou­tons.

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