Last week we offered a round-up of easy-to-drink white and rosé wines that can stand on their own or pair well with light summertime dishes. The guide describes what seasonal dishes will go with each wine, where the wines are available for retail sale and what local Houston-area restaurants feature the selections on their wine lists. If you’re looking for some inspiration for a high-fiber, high-flavor dish to make at home, we’re sharing the recipe for a grilled corn, fresh fig and green bean salad (below) that won’t weigh you down during the stifling August heat but is hearty enough to satisfy as an entrée.
GRILLED CORN, FRESH FIG AND GREEN BEAN SALAD courtesy of chef Todd Knoll of Jordan Estate Winery. (Pairs best with the Jordan Estate Chardonnay.)
¼ cup aged sherry vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh thyme
1 shallot, finely minced
freshly ground black pepper and salt to taste
1 cup extra-virgin olive oil
4 ears of corn, shucked and silks removed
2 Tbsp. Aleppo pepper
18 assorted figs (black mission, candy stripe or kadota)
1 cup haricots verts green beans or romano beans, stringed
½ cup hazelnuts, roasted, skinned and crushed
8 cups baby arugula, stemmed and rinsed
1 cup frisée, trimmed of most green
METHOD: To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup extra virgin olive oil until emulsified. Refrigerate and keep for up to one week.
In a non-reactive bowl, toss ears of corn with remaining olive oil, Aleppo pepper and salt. Grill corn cobs (using a grill, griddle top or cast iron pan) on medium high heat until they begin to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.
Bring a pot of salted water to a boil and prepare an ice bath. While water is coming to a boil, quarter figs and set aside. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.
Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss. Serve immediately.
Yield: 4 servings