SUMMER VEGETABLE SALAD
with Charred Lime Vinaigrette

SERVES 4

This salad was born out of my tendency to purchase far too many vegetables at my summer farmers’ market, followed by a productive panic to make sure nothing goes to waste. I love the mix of raw and grilled flavors and textures here, as well as the fact that a wide variety of crunchy vegetables and fresh herbs work well, so you can riff almost endlessly according to what you have on hand.

2 ears corn, shucked

1 medium red, orange, or yellow bell pepper, cut into ½-inch-wide strips

Extra-virgin olive oil for brushing

1 pint cherry tomatoes, halved

½ English cucumber, peeled and cut into half moons

5 radishes, thinly sliced

Charred Lime Vinaigrette (here)

Kosher salt

Freshly ground black pepper

2½ ounces ricotta salata cheese, shaved (about ¾ cup)

⅓ cup coarsely chopped mixed fresh tender herbs, such as mint, basil, cilantro, tarragon, and/or chives

Prepare a grill or grill pan for medium-high heat. Brush the corn and bell pepper with oil and grill, turning occasionally, until charred and tender, 6 to 8 minutes for the pepper and 12 to 15 minutes for the corn. Transfer the grilled vegetables to a cutting board as they are finished and let cool slightly.

Cut the corn kernels from the cobs and roughly chop the bell pepper. Arrange the grilled vegetables, tomatoes, cucumber, and radishes in a large bowl. Add the vinaigrette and a generous pinch each of salt and pepper; gently toss to combine. Sprinkle with the cheese and herbs and serve.

Charred Lime Vinaigrette

For Summer Vegetable Salad with Charred Lime Vinaigrette (here)

MAKES ⅓ CUP

2 medium to large limes, cut in half crosswise

3 tablespoons extra-virgin olive oil, plus more for brushing

1 large garlic clove, peeled

½ teaspoon kosher salt

1 medium shallot, finely chopped (about 2 tablespoons)

Prepare a grill or grill pan for medium-high heat. Brush 3 of the lime halves with oil (reserve the remaining lime half for another use). Grill the halves, cut-side down, rotating occasionally, until charred, about 5 minutes. Transfer the grilled limes to a plate.

On a cutting board, thinly slice the garlic, then mound the salt on top. Using both the blade and flat side of a chef’s knife, chop and scrape the mixture into a paste. Transfer to a medium bowl.

Juice the grilled limes (you should have about 3 tablespoons). Add the lime juice and shallot to the bowl with the garlic and whisk in the oil.

The vinaigrette will keep, refrigerated in a small, airtight container, for up to 1 week.

KITCHEN WISDOM: Grilling Limes

Grilling limes before juicing gives the dressing for this salad a delicious charred flavor, but that’s not all. Warming the fruit also relaxes the flesh, which helps you squeeze every last drop of its tasty juices.