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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Directions: Prepare barbecue (high heat). Grill corn until husks are blackened on all
sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove
husks and silk. Cut kernels from cobs.
Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper
lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking
slightly, if necessary. Place peppers on grill, skin side down. Grill
without turning until skins are blackened and blistered, about 10 minutes.
Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
Cook potatoes in large pot of boiling salted water until tender, about 12
minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
Saut bacon in medium skillet over medium heat until crisp. Using slotted
spoon, transfer bacon to paper towels.
Whisk oil and vinegar in small bowl to blend. Season dressing with salt and
pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn,
bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional
dressing; toss to coat. Season salad with salt and pepper. Add remaining
dressing by tablespoonfuls to moisten, if desired. Serve warm or at room
temperature.
Contributor: Bon Appetit August 2004 p 74
Ingredients:
3 corn on the cob; unhusked
2 red bell peppers
2 Pound(s) red skinned potatoes; quartered
4 bacon slices, thick; cut into 1/2 inch pcs
4 Ounce(s) extra virgin olive oil
3 Tablespoon(s) sherry vinegar
2 25/32 Ounce(s) blue cheese; crumbled
1 Cup(s) green onions; chopped
9 Teaspoon(s) oregano; chopped |
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