Chef Aidan Galligan of Uncle Smoke knows that summer comfort food is all about the grill. That's why he's taken the traditional corn salad and given it a smoky spin. According to Galligan, smoked foods and acidic vinaigrettes go together like cold beers and patio chairs. Ready to fire up the grill?
Make This: Uncle Smoke's asparagus and corn salad
Chef Aidan Galligan of Uncle Smoke gives the traditional corn salad a smoky spin for summer grilling.
Serves 2
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients
Salad
- 24 pieces asparagus, trimmed
- 4 Roma tomatoes, diced
- Kernels from 2 ears corn
- ½ small red onion, finely chopped
- 2 sprigs thyme, leaves only
- 1 jalapeño, finely chopped
- ½ cup parsley, chopped
- ½ cup oregano, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Lime vinaigrette
- ¼ cup lime juice
- ¾ cup olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
Method
Lime vinaigrette
- Add the sugar and salt to the lime juice and whisk until dissolved.
- Slowly whisk in the oil until the vinaigrette is emulsified.
Salad
- Blanch the asparagus for three minutes in salted boiling water.
- Drain in a colander or remove with tongs, then cool.
- Marinate the asparagus in olive oil.
- Smoke for 10 minutes, then season with salt and pepper to taste.
- Combine all the other ingredients in a bowl, season with salt and pepper to taste then dress with the lime vinaigrette.
- Lay the smoked asparagus in a row on a serving plate and spoon the salad on top.