Add some colour to your palette with this bright, beautiful summer salad. Made with all an array of summer faves - honey roasted pecans, grilled zucchini and plum, roasted corn, and fresh basil - this salad will defs impress anyone it’s served to. Easy ✔️ Impressive ✔️ ✔️ Delicious ✔️ ✔️ ✔️
Makes 6 servings
Ingredients:
For the Salad
1/3 cup pecans
1 tbs honey
1/2 tsp cinnamon
1/4 cup cayenne pepper
1/4 tsp sea salt
1 can/2 ears corn
2 tbs olive oil + a little more to brush the focaccia
Salt and pepper
1 clove garlic, smashed
1 head romaine lettuce, cut into bite sized pieces
1 red bell pepper, diced
1 avocado, diced
2-3 plums
1 zucchini
7-8 slices focaccia bread
1/2 cup goat cheese, crumbled
For the Dressing
1 tbs basil, finely chopped
1 tbs parsley, finely chopped
1 tsp Dijon mustard
1 tbs honey
Salt and pepper
2 tbs white balsamic
3 tbs olive oil
Smashed garlic from the corn
Directions:
1. Preheat the oven to 350 F. In a small bowl, combine the pecans, 1 tbs honey, cinnamon, cayenne pepper, sea salt. Mix well to completely coat pecans in honey. Spread out on a foil or parchment lined baking sheet.
2. Combine the corn, 1 tbs olive oil, smashed garlic, and a pinch of salt and pepper. Mix well, and spread out on the other side of the baking sheet with the pecans. Bake for 15 minutes, then carefully remove pecans from the baking sheet into a small bowl. Allow them to harden, approximately 10 minutes, then break up into small pieces. Turn the oven up to broil, and return the corn to the oven for an additional 3-5 minutes until browned. Remove from oven. Pick the garlic out of the corn and set aside for the dressing.
3. Slice the zucchini into thin slices on a diagonal bias. Cut 1 plum in half and remove the pit. Toss the plum and zucchini in 1 tbs of olive oil and a pinch of salt and pepper.
4. Brush both sides of the focaccia slices with olive oil. Heat a grill pan oven medium high heat. Once hot, place the bread on the pan. Cook for 2-4 minutes on each side, or until golden grill marks appear on either side. Set aside.
5. Once all the bread is done, place the zucchini and plum (cut side down) on the grill pan. Cook the zucchini for 2-3 minutes on each side, and the plum for 5-7 minutes (I only grill one side) until grill marks appear. Set aside.
6. Cut and combine the lettuce, bell peppers, avocado, and remaining plum. Add the goat cheese and pecans, reserving some (about 2 tbs each) for garnish. Toss until just combined and set aside.
7. Mince the smashed garlic from the corn. Add to mixing bowl with the basil, parsley, Dijon mustard, 1 tbs honey, and minced garlic. Whisk to combine. Slowly stream in the balsamic vinegar and olive oil while whisking until fully combined. Stir in a pinch of salt and pepper. Taste and adjust seasoning.
8. Put the romaine lettuce mix into a serving bowl. Top with the corn, zucchini, and grilled plum. Sprinkle with the reserved pecans and goat cheese, and drizzle the salad dressing over top. Toss and serve with grilled focaccia on the side. I like to tear up the focaccia and put it on top my salad like a crouton.
