👥4 people
⏲️10m
🕐8m
🍽️starter
This refreshing salad will make a nice addition to dried or cured meats, such as our <a href=“/al-pastor-chicken-jerky“>Al Pastor Chicken Jerky</a>.
Ingredients
- For Vinaigrette:
- 2 tbsp. dijon mustard
- 2 cloves of garlic
- .5 of a shallot
- 1/4 cup apple cider vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
- 2 tbsp. pineapple juice
- For Salad:
- 4 ounces spring mix
- 1 corn on the cob
- 2 ounces of black beans
- 12 shishito peppers
- 4 corn tortillas, chopped
Method
- Pre-heat the Egg to 400 degrees and set for direct grilling.
- To make the Vinaigrette, combine dijon, brown sugar, apple cider vinegar, shallot, garlic, and pineapple juice in a blender. Blend until smooth. Slowly add olive oil to emulsify the vinaigrette. Set aside for salad.
- For the salad, shuck the corn and roast on the egg until charred. Set aside to cool, then cut off the kernels from the cob.
- Once your corn tortillas are chopped into thin slices, fry in the oil of choice until crispy.
- In a bowl, combine the greens, corn, black beans, corn tortillas strips, vinaigrette, salt, and pepper.
- Mix together and serve by itself or with dried meat of choice.
