- 4 Premio Fresh Mexican Brand Chorizo Sausage links
- 3 ears corn, husked and silk removed
- 1 small red onion, skin removed and quartered
- 3 large tomatillos, papery husk removed and quartered
- 3 Poblano chilies
- 1 large jalapeño chili
- 3 large ripe tomatoes, chopped (preferably a mix of colors)
- 2 ripe avocados, diced
- 4 cups cubed corn bread (either stale or toasted on the grill)
- 1 cup chopped cilantro
- 1/3 cup fresh-squeezed lime juice (about 5-6 limes and zest from 3 of the limes)
- 3/4 cup extra virgin olive oil
- 2 TSP. kosher salt
- 1 TSP. ancho chili powder
- 1 large clove garlic, minced
- 3/4 TSP. cumin powder
- 3/4 TSP. fresh ground black pepper
|How to make Ole Panzanella Salad:
1. Heat grill to 450 degrees.
2. In a medium bowl, mix the lime juice, olive oil, salt, chili powder, garlic, cumin and black pepper.
3. Brush the corn, onion and tomatillo quarters lightly with oil mixture and grill, turning frequently until nicely charred (about 8 minutes for onion and tomatillos; 10-12 minutes for corn).
4. Once cooled, cut kernels from corn and dice onion and tomatillos, and place in large bowl.
5. Place peppers on grill grate and roast until skin is blistered and black, turning 3-4 times to ensure all sides get roasted (about 5 minutes per side).
6. Place roasted peppers in a medium bowl and cover with plastic wrap; let sit for 10 minutes.
7. Put on latex gloves and peel the blistered skin from pepper; discard stems, seed and dice, and add to bowl with corn, onion and tomatillos.
8. Add tomatoes, avocados, corn bread and cilantro to bowl, and toss lightly; add remaining vinaigrette to bowl and toss lightly again, making sure everything is coated nicely, and set aside.
9. Place Chorizo links on grill and grill until golden brown, about 20-25 minutes, turning often; cut into bite-sized pieces and add to vegetable mixture, tossing lightly to combine.
10. Taste and adjust with salt and pepper, as needed. Serve at room temperature.
Submitted by: Kimberley J.
Summer 2013 Grilling Recipe Contest