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Grilled Corn and Tomato Salad
- 8 ears of corn
- 1 pint cherry tomatoes
- 1/3 cup pine nuts toasted until golden brown
- 3 tablespoons small capers roughly chopped
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/3 cup olive oil
- 3 tablespoons good vinegar
- 1 1/2 teaspoons kosher salt (halve if using regular salt)
- 1/2 teaspoon pimentn (smoked paprika)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Tabasco sauce (to taste)
- 2 tablespoons minced shallots
Directions:View on PBS Food
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