Classic Thousand Island Dressing
Roasted Potato Salad
Ensalata Caprice
This salad is a staple at our fall tailgate parties, and has worked it's way into most of our barbecues as well. Men especially are attracted to the flavors, and it is often requested by our friends and family.
Chop the vegetables about the size of the black beans (except the jalapeno, which should be very small). It's best made the day before and allowed to mellow in the fridge overnight. Be sure and make plenty!
4 ears of corn, husks and silks left on
1 small purple onion, chopped fine
1 can black beans, drained and rinsed
3 small Roma tomatoes, chopped fine
1 orange bell pepper, chopped fine
2-3 jalapeno peppers, diced very fine
3 Tbs fresh cilantro, chopped
Balsamic Vinaigrette
Leaving the husks and silks on, put the corn in water to soak for about 30 mins.
Build a 2-level fire in your pit, add the corn to the hot side of the grill and keep rotating it for 5 mins. Eventually, the outside husks will burn and turn black and the silks will burn away. Move the corn to the coolest side of the grill. Cook for about 15 mins, and then remove and allow to cool.
Remove the husks from the corn and shave the kernels off the cobs.
Combine all ingredients in a medium serving bowl, ending with the dressing. Refrigerate for at least 2 hours - but overnight is best, tossing occasionally. Serve cold.
1/4 c canola oil
2 Tbs sugar
1Tbs balsamic vinegar
1 Tbs cider vinegar
Dash of Crystal Hot Sauce
Pinch of Kosher salt
Combine all ingredients in a jar tht will seal, and shake well. Refrigerate overnight, shaking occasionally, until all ingredients are well mixed (you won't see the sugar settle out of solution.)
We really like Newman's Own Balsamic Dressing - and the Light version as well. Don't be afraid to substitute it for the above dressing.