July 5, 2011

Roasted Corn Avocado Basil Salad

I went to visit my folks in Maryland this weekend, where summer is in full swing.  I wore my bathing suit all weekend- in the sprinkler, the kiddie pool, and the creek (all with my 5-year-old nephew).  I sat on the screened in porch and drank wine and saw fireworks on Saturday night.  It was all pretty rad. 

But the best part about being in an area that 3 weeks of summer weather ahead of Maine?  The produce. 

On the way back from the airport, I insisted that we pull over at the roadside stand that was selling tomatoes, melons, corn, and peaches. We bought a quart of perfectly ripe peaches and a half a dozen ears of local sweet corn.

And then there was this lunch: roasted corn and avocado salad with basil white balsamic vinaigrette.

I was inspired by a roasted corn salad that had come with my mom's fried catfish at dinner out the night before.  Seeking to lighten up our lunch, due to the heat, I roasted the corn and some zucchini on the grill and served them over chopped romaine and avocados.  My mom added the raspberries in at the end, and it all came together so nicely. 

And then later in the weekend, this happened.  Steamed crabs and Yuengling, y'all.  I can die happy now.

Basil White Balsamic Vinaigrette
5-10 basil leaves, chopped (depends on the size, 5 big or 10 small)
3 tablespoons white balsamic vinegar
1 teaspoon sugar
4 tablespoons olive oil
salt and pepper

Muddle basil in vinegar and let stand for 10 minutes.  Whisk in sugar, salt, and pepper.  Slowly pour oil in a thin stream into the vinegar mixture while whisking.  Serve over grilled corn and zucchini on a bed of romaine lettuce with chopped avocados and raspberries.