Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette

Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2 ears corn, grilled
  • 7 Tbs. extra-virgin olive-oil
  • 1 tsp. lightly chopped thyme leaves; more to taste
  • 1 small ripe plum tomato, seeded and finely diced
  • ¼ tsp. salt; more to taste
  • Freshly ground black pepper
  • 2 Tbs. sherry vinegar
  • + 5 more ingredients
    • 1 large red onion, grilled
    • 1 red bell pepper, grilled
    • 4 oz. arugula, tough stems removed, washed
    • 2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort
    • 4 large portabella caps, grilled

In a small bowl with high sides, combine the vinegar, oil, salt, pepper, and blue cheese. Stir with a fork, mashing the blue cheese against the side of the bowl until it comes apart into the vinaigrette (it won’t be completely emulsified and will look somewhat grainy; you can leave some cheese in...

View full recipe at Fine Cooking

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