Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette

Scott Phillips

Yield: Yields 3/4 cup.

Servings: six.

This is a substantial first-course salad, but it could easily be a vegetarian main dish by serving bigger portions (add a few spears of grilled asparagus, too). Leftover dressing is terrific on grilled steak.

Ingredients

For the vinaigrette:

  • 2 Tbs. sherry vinegar
  • 7 Tbs. extra-virgin olive-oil
  • 1/4 tsp. salt; more to taste
  • Freshly ground black pepper
  • 2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort
  • 1 tsp. lightly chopped thyme leaves; more to taste
  • 1 small ripe plum tomato, seeded and finely diced

For the salad:

  • 4 oz. arugula, tough stems removed, washed
  • 1 red bell pepper, grilled
  • 4 large portabella caps, grilled
  • 1 large red onion, grilled
  • 2 ears corn, grilled

Nutritional Information

      Nutritional Sample Size with 1 1/2 Tbs. vinaigrette
      Calories (kcal) : 240
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 5
      Sodium (mg): 850
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 4

Preparation

Make the vinaigrette:

  • In a small bowl with high sides, combine the vinegar, oil, salt, pepper, and blue cheese. Stir with a fork, mashing the blue cheese against the side of the bowl until it comes apart into the vinaigrette (it won’t be completely emulsified and will look somewhat grainy; you can leave some cheese in small chunks). Add the thyme and diced tomato and stir vigorously. Taste and add more salt or thyme if you like.

Make the salad:

  • Mound the arugula on six salad plates. Slice the peeled and seeded grilled pepper into 1/2-inch-wide strips. Slice the grilled portabella caps into 1/2-inch strips. Portion both vegetables evenly and put them in the center of the arugula in a loose pile. Break the grilled onion slices apart into rings and mound a few on top of the portabellas and peppers. Cut the corn off the cobs and sprinkle the kernels evenly over the six salads. Drizzle about 1-1/2 Tbs. of the vinaigrette over each salad and serve. Save the extra vinaigrette for another use.

Reviews

Rate or Review

Reviews

  • jng000 | 07/14/2008

    great combination. love the vinaigrette.

  • Gandalf_the_White | 05/19/2008

    Rated as a 4/5 only because it's not vegan, it's lacto-vegetarian ...Wonderful, strong flavors and easy to do. Winter as well as summer (yes, some of us will grill with a jacket on in the snow!!), this brings wonderful carmelized flavors into the house. As noted, the dressing could be a marinade for steak, but it could also work a day later on a slaw ...

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks