Succotash salad with aioli dressing

This fresh and lively summer salad is the perfect companion to your next barbecue, party or family gathering, and works well as a tasty side or main dish.

Recipe «Succotash salad with aioli dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 corn cobs, husks and silks removed, 150g speck, cut into lardons, 40g frozen peas, 1/2 green capsicum, finely chopped, 85g aioli , 3 tsp cider vinegar, 2 truss tomatoes, sliced, 1 tsp baby mint leaves .

Ingredients:

• 3 corn cobs, husks and silks removed 
• 150g speck, cut into lardons 
• 40g frozen peas 
• 1/2 green capsicum, finely chopped 
• 85g aioli 
• 3 tsp cider vinegar 
• 2 truss tomatoes, sliced 
• 1 tsp baby mint leaves 

Instructions

1. Preheat a barbecue or chargrill on high. Cook corn, turning often, for 15-20 minutes or until charred and tender. Use a long sharp knife to remove the kernels.
2. Meanwhile, cook speck in a frying pan over high heat for 5 minutes or until golden. Drain on paper towel. Blanch peas in boiling water for 1 minute. Drain and refresh. Combine the aioli and vinegar.
3. Arrange tomato on a large plate. Top with speck, peas and capsicum. Top with corn and drizzle over the dressing. Sprinkle with mint.