Salad Wedge with Corn and Red Pepper Salsa

adapted from The Good Stuff by Spike Mendelsohn

Serves 4

Red Wine Vinaigrette

1/2 cup red wine vinegar

1/2 red onion, rough chop

1 garlic clove, minced

2 Tbsp Dijon mustard

2 Tbsp honey

1 tsp dried oregano

1/2 tsp sea salt

1/4 tsp freshly ground pepper

1 cup vegetable oil

In a blender, combine all ingredients except the oil.  When combined, leave the motor running and slowly drizzle the oil in a slow, thin stream.  When the oil has been added and the mixture is smooth, turn off the blender and set aside.

Corn and Red Pepper Salsa

2 ears of fresh white corn, grilled, kernels removed or 1 can of corn (16 oz.)

1/2 small red bell pepper, seeded and diced

1/2 small red onion, diced

1 green onion, sliced

1/2 cup chopped fresh cilantro

1/2  cup white wine vinegar

2 Tbsp sugar

Salt and pepper, to taste

If using canned corn, drain.  Cook kernels in a hot skillet with a tablespoon of oil.   Cook about 10 minutes until kernels are crisp.  Season with salt.  Set aside to cool.

When ready to serve, combine the all ingredients.  Mix well and season with salt and pepper to taste.


1 head iceberg lettuce

5 oz bag of baby mixed greens

8 manzanilla olives

1 pint heirloom tomatoes or grape tomatoes, sliced in half

1 green onion, sliced diagonally

1/2 cup fresh grated Parmesan cheese

Corn and Red Pepper Salsa

1/2 cup crushed tortilla chips

Remove the root end from the lettuce.  Cut the head in half.  From the half head, cut wedges to serving size.  (I cut the half head into four wedges.)  Spread out some of the mixed greens on the salad plates and place the wedge on top.  Dress the wedge with about 2 Tablespoons of dressing.  Top each wedge with two olives, tomatoes, and sprinkle with Parmesan cheese.  Add about 1/3 cup corn and red pepper salsa to the top and then garnish with slices of green onion and a Tablespoon of crushed tortilla chips.