Escarole sweet corn salad
Prep
12 min
Total
14 min
Makes
10
a side dish that's sure to impress with a flavourful kick!
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Chef Randy Feltis shares a delicious Thanksgiving side that is sure to impress. This Escarole Sweet Corn Salad can add some spice that will give a kick to a simple corn dish!
Ingredients
6
cobs sweet corn, shucked
1
splash EVOO
kosher salt
black pepper
1
handful fresh rosemary, as a brush
1/2
cup toasted pecans
1/2
cup crumbled feta
2
handfuls escarole or curly endive
Hot Honey Butter Dressing
2
tablespoons hot honey
3
tablespoons butter
1
lemon juiced
1/2
clove garlic, minced
kosher salt
black pepper
Instructions
1. Toss corn in some extra virgin olive oil and season before they hit the medium heat grill.
2. Add honey, butter, lemon and garlic to a small saucepan and heat until melted.
3. Gently brush squash with this majestic dressing. Repeat every 5 minutes.
4. When the corn are deeply caramelized and tender remove from the cob and onto a plate of curly endive.
5. Top with pecans, feta, cherry tomatoes and more dressing