Friday, August 12, 2016

Chopped BLT + Roasted Corn Salad

One of our local breweries already has their pumpkin beer on tap and I am just not ready for that. I love Fall and everything that comes with it, but we have plenty of Summer left and I intend to enjoy it fully. I can't even really get on board with pumpkin madness until the month of October hits. We all want Fall to hurry up so that we can cozy up in our blanket scarves and drink pumpkin spice lattes and cheer on our favorite football teams but we rush it so much that once it's actually here, it rushes by us at an even faster pace. 

If I have learned anything from having kids, it's to savor every moment, big and small and focus on being present. Not wishing for the next holiday, the next event, the next big thing, but rather sitting back, being mindful and just enjoying where you are right now. 

And right now, I'm savoring Summer. I love the hot lazy days with my kids, relaxing at the pool, playground dates and iced coffee in the afternoon. 

This is the ultimate Summer salad and so perfect to whip up on a hot night! I love the addition of roasted corn and this basil vinaigrette tied it all together nicely. And Speaking of roasted corn, did you know that you can roast your corn on the cob, right in the husks in the oven!? Neither did I until this Summer and it's my new favorite way to make it. I don't think it adds any crazy extra flavor, but it's just so easy! Radishes are a new favorite around here and we are loving the extra crunch in our salads. With so many veggies in season right now, you can really add anything you want! I made this salad for lunch today and swapped out the corn for creamy avocado. I didn't hate it.


Chopped BLT + Roasted Corn Salad 

2 ears corn, roasted and cut off the cobb
Chopped romaine hearts
Cherry tomatoes, chopped
English cucumber, chopped
Radishes, chopped
Bacon, cooked and crumbled
Basil vinaigrette, recipe below

Preheat oven to 400 degrees.

Prep the corn by simply peeling back the husk without removing it, removing the silks, then pulling it back up over the corn. Place cobbs in the oven and cook for 30 minutes. Let them cool for a few minutes after cooking before removing the husks. Cut the kernels off the the cobb.

While the corn is cooking, cook your bacon and chop up the salad ingredients. Pile them high in your salad bowls! Add corn and top with basil vinaigrette. 

Basil Vinaigrette
recipe from Against All Grain

1/4 cup balsamic vinegar
1 tsp. dijon mustard
1 Tbsp. honey
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
6 basil leaves, chopped
salt and pepper

Place all ingredients in a mini food processor or blender and and process/blend until combined.

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