Makes 4 main course servings or 6 starter salads Difficulty
For vinaigrette: 1 Tablespoon balsamic vinegar 3 Tablespoons olive oil Salt and freshly ground black pepper to taste
For salad: 6 handfuls mesclun, washed and dried 1 red bell pepper 1 portabella mushroom 1/2 red onion 2 ears of corn 2 thyme sprigs
In a small bowl, whisk together balsamic vinegar and olive oil until emulsified. Season to taste with salt and freshly ground black pepper. Set aside.
Heat a gas grill to high.
Prepare vegetables: Leave bell pepper whole.
Wipe dirt off portabella mushroom. Cut or snap off stem at base. With a spoon, scrape out dark gills on underside of mushroom cap and discard. Brush both sides of mushroom cap with olive oil. Season with kosher salt. Set aside.
Cut onion into 1/2-inch thick slices. Thread slices onto thin metal skewers or soaked wooden skewers. Brush with olive oil and set aside.
Shuck corn cobs, entirely removing husk and silk. Lay each ear of corn on a 12-inch square sheet of aluminum foil. Rub each ear with 1 teaspoon unsalted butter and season with kosher salt. Tuck a sprig of thyme next to corn and wrap corn tightly in foil.
Grill vegetables: The vegetables can all be grilled simultaneously, however here are individual instructions for each.
For pepper, place pepper on grate and cook until skin is blackened on all sides, turning with tongs as needed, about 4-5 minutes per side, or a total of 10-15 minutes. Transfer to a bowl and cover tightly with plastic wrap to cool completely.
Place mushroom, stem side up, directly on grill grate. Grill mushroom for as long as it needs to get very well browned, about 5-8 minutes. When cap is brown, turn it over and press down gently to push out as much liquid as possible. Grill for another 4-5 minutes or until it is much thinner and drier.
Place onion skewers on grill and cook until slices are well browned on both sides, about 10 minutes total. Remove them from grill and wrap in foil to let then finish cooking and soften.
Place foil wrapped corn on grill and cook, turning every 5-6 minutes, for a total of 15-20 minutes. Remove foil and let cool.
Finish salad: Peel off blackened skins of pepper. Remove stem and seeds. Slice into 1/2 inch wide strips. Slice portabella mushroom into 1/2 inch strips.
Toss mesclun with half the dressing. Mound equal portions of salad greens on 4-6 salad plates. Divide bell pepper slices and portabella slices evenly and lay over each portion of salad. Break grilled onion slices apart into rings and mound a few on top of peppers and mushrooms. Cut corn off cobs and sprinkle kernels evenly over each salad. Drizzle each salad with remaining dressing and serve.