Roasted Corn, Asparagus and Spring Onion Salad
This beautiful dinner salad can be served warm or at room temperature and is perfect served with a fresh baguette and a crisp white wine. Always buy corn completely enclosed in the husk, as the kernels begin to lose their sweetness after shucking.
Ingredients:
- 4 purple spring onions, trimmed and quartered
- 6 Tbs. (3 fl. oz./90 ml) olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 ears of corn, husks and silks removed
- 1 lb. (500 g) asparagus, trimmed
- 4 tsp. balsamic vinegar
- 1/2 lb. (250 g) bocconcini, drained, at room temperature
- 3 radishes, trimmed, halved and thinly sliced
Directions:
Preheat an oven to 425°F (220°C). Line a baking sheet with aluminum foil.
In a bowl, toss together the onions and 2 Tbs. of the olive oil, and season with salt and pepper. Place the onions in a single layer on one end of the prepared baking sheet. Brush the corn with 1 Tbs. of the olive oil and season with salt and pepper. Place on the pan in a single layer, leaving room for the asparagus, and roast for 15 minutes.
In a bowl, toss together the asparagus, 1 Tbs. of the olive oil, and 2 tsp. of the vinegar. Place the asparagus in a single layer on the baking sheet and season with salt and pepper. Continue roasting until the vegetables are fork-tender, about 10 minutes longer.
When the corn is cool enough to handle, cut the kernels from the cobs onto the baking sheet. Toss together the corn, onions and asparagus directly on the baking sheet. Divide the vegetables among 4 plates.
In a bowl, toss together the bocconcini and the remaining 2 Tbs. olive oil and 2 tsp. vinegar. Nestle the bocconcini into the salads and garnish with the radishes. Drizzle with more olive oil, season with salt and pepper, and serve. Serves 4.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)
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