Source:David Latt on NYTimes
Prep Time:10-30 Minutes
Servings:2
This is actually a modified version of the recipe by David Latt on NYTimes. We didn’t have all of the ingredients he mentioned and ended up doing our own thing, which turned out delicious!
Ingredients:
| 1 | cup | corn kernels (frozen) |
| 4 | leaf | lettuce (romaine) sliced |
| 1/2 | cucumber chopped | |
| 1/2 | avocado chopped | |
| 1/2 | carrot chopped | |
| 1/4 | cup | vinegar (balsamic) |
| olive oil | ||
| 2 | clove | garlic |
| salt |
Directions:
1. In the broiler, roast the corn, carrots, and garlic (with the skin on) till brown and slightly charred.
2. Meanwhile, put the balsamic vinegar in a small pan on very low heat and reduce to about 1.5 tablespoons. This should take 15 minutes or so. The vinegar shouldn’t ever boil, but it will steam quite a bit and due to the nature of vinegar, will evaporate fairly quickly. You will end up with a thick pungent, sweet smelling (almost like chocolate) redux sauce.
3. Once the veggies are roasted, peel the garlic and chop. Once chopped, use the side of your knife to make it into a paste, right on the cutting board. Add this paste to the balsamic vinegar redux and stir thoroughly.
4. Add enough olive oil to the balsamic vinegar/garlic mixture to get the consistency you want.
5. Combine roasted veggies, and rest of ingredients in a bowl and top with the dressing!
Come cherry tomatoes would also be really good in this.
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