Summer side dishes

Good Morning Utah
Chef Aaron Ballard with Harmons joined GMU with recipes for two summer side dishes.
 
Roasted Corn and Fennel Salad
 
Ingredients:
 
3 ears corn, shucked
1 small fennel bulb, halved
2 tablespoons canola oil
½ teaspoon of salt
1 small diced red bell pepper
¼ cup sour cream
¼ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
½ tsp sugar
¼ teaspoon black pepper
1tsp Pasilla or Guajillo chili powder
2 green onions
Salt and Pepper to taste
 
 
Instructions:
 
Brush corn and fennel halves with 2 tablespoons of the olive oil. Place vegetables on a heated grill or on a baking rack on broil and grill until corn is a light golden brown and fennel is browned a bit and tender. Remove vegetables from grill and set aside to cool. Once the fennel is cool, quarter the halves and remove the core. Slice into thin julienne.
 
Meanwhile, in a large bowl whisk together the sour cream, chopped cilantro, diced red peppers, vinegar, lemon juice, sugar, black pepper, and pasilla or guajillo chile powder. When corn and fennel are cool, cut off the corn kernels and with the julienne fennel add to the bowl with dressing. Clean green onions and slice on a bias. Put finished salad into a serving bowl and garnish with sliced green onion. This is great as a summer relish or served in tacos.
 

 
Savory Watermelon Salad
 
Ingredients:
Marinated Watermelon Slices
8-10 rectangles of watermelon (about 3×4 inches & ½ inch thick)
juice of one lemon
4 mint leaves (chopped)
1 ½ tbsp balsamic vinegar
1 ½ tablespoons of champagne vinegar
½ tbsp honey
Salad
*This will make one individual salad. You will have enough marinated melon to make 4 to 5 salads
 
Ingredients:
2 marinated watermelon slices
4 tsp crumbled feta cheese
3 mint leaves (chopped)
½ slice cooked bacon (chopped)
few small slices of very thinly shaved shallots
aged balsamic vinegar or balsamic glaze
 
Instructions:
 
In a non-reactive bowl or large ziplock bag, combine watermelon slices and ingredients for marinade. Allow to marinate overnight in the fridge.
 
To make the salad, place a slice of watermelon on the plate, top with 2 teaspoons of crumbled feta, then 1 chopped mint leaf.
 
Place another watermelon slice on top.
 
Top with another 2 teaspoons of crumbled feta, another chopped mint leaf, ½ a slice of chopped bacon, a few shallot shavings, and finish with a drizzle of balsamic vinegar and a mint leaf for garnish!
 
 

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