Name: Garden State Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 teaspoon liquid smoke; 2 1-inch-thick slices pork roll; 2 ears corn; Olive oil, for brushing; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon deli mustard; 1 teaspoon chopped fresh cilantro, plus more for garnish; 2 sprigs fresh thyme, leaves stripped and chopped, plus more for garnish; 1 clove garlic, grated; Kosher salt and freshly ground pepper; 2 beefsteak tomatoes, seeded and chopped

Directions

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.
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.
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.

Photograph by Mike Garten

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Garden State Salad

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