We’re assuming you’ll be hitting someone’s backyard for a end of summer cookout this Labor Day weekend. So, this recipe may just be the perfect compliment to those hamburgers and hot dogs on the grill. With that in mind, this week’s wine pairs perfectly with a beefy hamburger. The ingredients are enough for four people, so feel free to change things up accordingly.
Ingredients
The Salad:
1 pint (a small basket) grape tomatoes
2 ears quality sweet corn
1/4 C green onions (about 2 scallions or Spring onions)
1 clove fresh garlic
8 nice basil leaves
The Dressing:
1/4 C white Balsamic vinegar
1/2 C high quality olive oil
1 tsp honey (or sugar)
8-10 fresh basil leaves
1/2 tsp sea salt
1/4 tsp black pepper
Directions
The Salad:
Carefully cut the ears of corn at both ends — just feel for the tip and cut it off and cut off most of the remnant of the stalk (the bottom). Leave the hust on the corn. Put the ears on the grill and watch it as it scorches, and turn to roast the ear evenly to black. When done, remove to cool. Then shuck the ears and remove the silk. Stand an ear on the stalk end and slowly cut the corn from the cob and put the cut corn in a bowl. Repeat with the next ear. Cut the tomatoes in half and add to the bowl. Add minced garlic, shredded basil and onions that are sliced into thin discs.
The Dressing:
In a small bowl, combine the oil and vinegar, sweetener, salt and pepper, and whisk until well combined, smoothly cloudy
Pairing
Luigi Bisca “Single Vineyard” Malbec
Luigi Bosca; Argentina
“Intense violet color with aromas of cherry and ripe plum. Spiced, with mocha and blackberry hints. Gracefully sweet, with a persistent, delicate perfume and an elegant structure.”
— Winery Notes