Tomato and Jerk Salad with Scallion Dressing

Tomato and Jerk Salad with Scallion Dressing

Main Course 

  • 2

    serves

  • Very easy

    Difficulty

  • Cook time

Ingredients

  • Tomato salad
  • 2 pints of cherry tomatoes
  • 1/8 c basil finely chopped
  • 1/8 c finely chopped oregano
  • ¼ c olive oil
  • 1/8 c sherry vinegar
  • Corn
  • 6 – 8 ears of fresh corn, shucked & each cob cut in half
  • Jerk Butter
  • 1 lb. butter softened
  • 1 Tbsp. garlic roasted and chopped
  • 2 to 3 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp thyme
  • 2 tsp sugar
  • 1 tsp cumin
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp ground allspice
  • ½ tsp black pepper
  • ½ tsp dried crushed red pepper
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Scallion Dressing (yields 2 cup)
  • 2 large egg yolks
  • 1 tsp Dijon mustard
  • 4 tsp fresh lemon juice
  • 1 cup vegetable oil
  • 1 cup finely chopped scallions
  • Coarse salt & ground pepper to taste
  • 2 cups buttermilk
  • Ranch Bread Crumb
  • 1 cup toasted panko crumbs
  • ¼ cup ranch powder (seasoning mix)
  • Mix all ingredients together and reserve.

Preparation

Tomato salad Method: Toss all ingredients together.

Corn Method: Brush the corn jerk butter and wrap in foil and grill until tender. Remove from heat and take the corn off the cob. In a mixing bowl combine corn and tomato salad toss in scallion dressing and top with ranch breadcrumbs. This can be served with grilled chicken.

Jerk Butter Method: In a large bowl, combine all dry ingredients and then fold in the softened butter.

Scallion Dressing (yields 2 cup) Place egg yolks in a container. Add mustard and lemon juice, until well combined. Using a immersion blender add oil in a slow, steady stream (mixture should become thick and emulsified) add buttermilk. Season with salt and pepper to taste