This salad gets its name from our book, Mighty Salads, and speaks to everything we love about salad: many layers of green, many textures, seasonal things that may disappear soon, creamy things that are hopefully cheese or avocado, and enough of all these elements to keep you interested but also awake during your next meeting, and the next. It's the kind of salad we want to eat right now, and all summer. —Ali Slagle
Kernels from 1 ear of corn
red bell pepper, diced
Grapeseed oil, for roasting and dressing
Salt and freshly ground pepper
jalapeño, seeded and roughly chopped
clove garlic, minced
white wine vinegar
cooked wild rice
Half an avocado
A big handful of cilantro leaves
In This Recipe
Preheat the oven to 400°F. Combine the corn and bell pepper on a lined baking sheet. Toss with salt, pepper, and enough grapeseed oil to coat. Roast until the vegetables are tender, about 15 minutes.
While the vegetables roast, make the dressing: Combine the jalapeño through the white wine vinegar with salt and pepper in a food processor. Process until smooth, then slowly drizzled in grapeseed oil until amalgamated. Taste and adjust seasoning.
Combine the corn and peppers with everything else in a big bowl. Toss with dressing, adjust seasoning, and eat!