My gardening efforts are not always real successful thanks to a lack of proper sun, but that doesn’t mean I quite trying. Carrots, broccoli, beets may not do so well, but, boy, I can grow herbs and lettuce which means we have lots of salads from June through October.
For a recent summer dinner party, I gathered a variety of lettuces and, together with corn, eggplant and tomatoes from the farmers market, created a salad that was a more than satisfactory meal and one that satisfied even the heartiest guy appetite!
- 1 shallot or red onion, thinly sliced crosswise, separated into rings
- 1/4 cup red wine vinegar
- 1/2 cup plus 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise
- 2 ears of corn, husked
- 1 pound hanger or skirt steak
- 2 cups mixed lettuces
- 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint).
Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.
Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
Toss lettuces, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.