Categories: Salad
Ingredients
- Pork Roll:
- 2 tablespoons honey
- 1 teaspoon liquid smoke
- Two 1-inch slices pork roll
- Corn:
- 2 ears corn
- Olive oil, for brushing
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon deli mustard
- 1 teaspoon chopped fresh cilantro, plus extra for garnish
- 2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
- 1 clove garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- Salad:
- 2 beefsteak tomatoes, seeded and chopped
- Chopped fresh cilantro or parsley, for garnish
Directions
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For the pork roll and corn: Preheat the grill to 400 degrees F.
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Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
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For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
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For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.