Recipe courtesy of Sunny Anderson

Garden State Salad

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
John Taylor invented Taylor’s Prepared Ham in 1856 but had to change the name to pork roll after the government decided it didn’t meet the legal definition of ham. Both names are used today: North Jerseyans tend to call it Taylor ham; those in the southern part of the state prefer pork roll. I call it pork roll, but to be fair, I’ve only lived in New Jersey 10 years. It’s a benefit most military kids have — we are seldom from anywhere, so we can choose what works for us!


For the Pork Roll:

For the Corn:

For the Dressing and Salad:


  1. Preheat the grill to medium high (about 400˚ F). Prepare the pork roll and corn: Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Grill the pork roll, flipping once when a peek beneath reveals grill marks, 3 to 5 minutes. Grill the corn, rolling it occasionally to get some charred kernels, about 10 minutes. Let cool slightly, then chop the pork into cubes small enough to fit on your fork and cut the corn kernels off the cobs. Add the pork and corn kernels to a large bowl.
  2. Make the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of pepper in a small jar with a lid or in a small bowl. Shake or whisk until combined.
  3. Assemble the salad: Add the chopped tomatoes to the bowl with the pork roll and corn. Drizzle with the dressing and gently toss. Garnish with additional chopped cilantro and thyme.