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Succotash salad with aioli dressing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant summer salad, ideal for BBQs or gatherings, versatile as a side or main dish.
Ingredients:
  • 3 corn cobs, husks and silks removed
  • 150g speck, cut into lardons
  • 40g (1/4 cup) frozen peas
  • 1/2 green capsicum, finely chopped
  • 85g (1/3 cup) aioli
  • 3 tsp cider vinegar
  • 2 truss tomatoes, sliced
  • 1 tsp baby mint leaves
Instructions:
  • Preheat a barbecue or chargrill on high heat. Grill corn, turning occasionally, for 15-20 minutes until charred and tender. Use a sharp knife to cut off the kernels.
  • Fry speck in a hot pan until golden, about 5 minutes. Drain on paper towel. Quickly blanch peas in boiling water for 1 minute, then refresh. Mix aioli and vinegar together.
  • Place the tomatoes elegantly on a spacious plate. Layer with speck, peas, and capsicum. Add corn on top and generously drizzle with dressing. Finish with a sprinkle of fresh mint.

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