McKay House Standard Summer Salad
Standard sounds drab, but this salad is a summer staple at our house. This combination works well accompanying most grilled foods, and works especially well along side traditional American barbecue ("mmm... Ribs").
Adjust squash and corn to amount of people you are serving, as it is it will serve 7-10 as a side dish.
Tip: Remember that in a salt to taste recipe don't go heavy handed to start out. The salt grains melt and your food can get saltier over time. You can alway add more salt if necessary toward serving time.
2 zucchini
2 yellow summer squash
1 cucumber
1 bunch kale or sm container organic power greens
3 ears of sweet corn shucked
1 sweet onion peeled cut width wise into rounds drizzled with olive oil and grilled on both sides until soft
2 bell peppers, color of you choice other then green put on your grill ( or if you have a gas range you can put them straight on the flame, turning often) until all sides of skin are blackened, take off fire let sit, remove skin when cool, de-stem and remove seeds .
All ingredients need to be diced up close to the size of the corn kernels and put in a bowl. Add some salt and pepper to taste, some olive oil and your favorite vinegar and a couple spoonfuls of Dijon mustard( start small) taste and add more oil, vinegar, mustard, and s&p as needed. Add some minced fresh garlic and herbs like mint or basil or tarragon to make even more special. Mix well and refrigerate until ready to serve.
My pantry is always stocked with vinegars. The vinegars I suggest for this recipe are apple vinegar or if available to you coconut vinegar (my preference). Sherry vinegar, Red Wine vinegar, or what ever is on hand is also acceptable. Though I might hesitate with Balsamic Vinegar, it might add too much heavy stain to the overall appearance of the dish, flavor would be great.
