Fresh Corn 6 ears, grilled and kernels removed
Roasted Red Pepper ¾ cup, cut into thin, 1" strips
Smoked Turkey Breast ½ cup (about ¼ lb.), cut into thin 1” strips
Cornichons or Gherkin Pickles ½ cup, finely chopped
Red Onion ½ cup, finely chopped
Fresh Dill 2 tbsp, chopped
Salad Oil 2 tbsp. + as needed to brush the ears of corn
White Wine Vinegar 1 tbsp.
Salt & Pepper to taste
1. To grill the corn, remove the husk, leaving the last thin layer attached. Brush with oil and place on the grill, occasionally rotating, until the kernels are well colored, approx. 15 minutes. Let cool and remove the kernels.
2. In a mixing bowl combine the grilled corn, the red pepper and turkey strips, the chopped onion and dill, and the oil & vinegar. Mix thoroughly.
3. Just before serving, add the chopped dill and salt & pepper to taste. Serve on a bed of red leaf lettuce and garnish with a pickle fan.