Garden State Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 417
- Total: 45 min
- Active: 30 min
Ingredients
For the Pork Roll:
2 tablespoons honey
1 teaspoon liquid smoke
2 1-inch-thick slices pork roll
For the Corn:
2 ears corn
Olive oil, for brushing
For the Dressing and Salad:
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.