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Grilled Vegetable Salad with Lime and Jalapeno Olive Oil Citronette

By: McEvoy Ranch
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
INGREDIENTS
    Citronette

  • 2 Tbsp. fresh lime juice

  • 1/2 tsp. Kosher salt

  • 1/4 tsp. Aleppo pepper

  • 1 tsp. McEvoy Ranch Wildflower Honey

  • 3 Tbsp. McEvoy Ranch Jalapeño Olive Oil

    • Salad

  • 3 ears of corn, shucked and cleaned of silk

  • 3 ea. small to medium zucchini, sliced in half lengthwise

  • 2 ea. small to medium red onions, peeled and cut top to bottom into wedges

  • Trim the root end flat but leave intact to hold wedges together 2 to 3 fresh poblano peppers, cleaned of seeds and cut into wedges

  • Kosher salt

  • Freshly ground black pepper

  • 3 Tbsp. McEvoy Ranch Jalapeno Olive Oil

  • 1 bu. fresh cilantro roughly chopped

  • 6 oz. Cotija cheese

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POPULAR POSTS
CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

INGREDIDENTS

    Citronette

  • 2 Tbsp. fresh lime juice

  • 1/2 tsp. Kosher salt

  • 1/4 tsp. Aleppo pepper

  • 1 tsp. McEvoy Ranch Wildflower Honey

  • 3 Tbsp. McEvoy Ranch Jalapeño Olive Oil

    • Salad

  • 3 ears of corn, shucked and cleaned of silk

  • 3 ea. small to medium zucchini, sliced in half lengthwise

  • 2 ea. small to medium red onions, peeled and cut top to bottom into wedges

  • Trim the root end flat but leave intact to hold wedges together 2 to 3 fresh poblano peppers, cleaned of seeds and cut into wedges

  • Kosher salt

  • Freshly ground black pepper

  • 3 Tbsp. McEvoy Ranch Jalapeno Olive Oil

  • 1 bu. fresh cilantro roughly chopped

  • 6 oz. Cotija cheese

The need to celebrate and eat well seems more important than ever so, let's make the most of it! This is a market-driven salad for sure, and the current market offerings, as we move from Spring into Summer, provide plenty of opportunities. Feel free to compose as you like!

VISIT THE RANCH

BOOK NOW

INSTRUCTIONS

    Salad

    1. Place prepped vegetables on a baking tray. Sprinkle with salt and pepper and drizzle lightly with olive oil. Toss to coat evenly.
    2. Place vegetables on a hot grill or grill pan and turn often until they char and soften.
    3. Remove vegetables from the grill and, except for the corn, toss with 2/3 of the citronette.
    4. Cut corn from the cob and toss with remaining citronette.
    5. Place corn on the bottom of the platter and arrange the other vegetables on top.
    6. Crumble cheese on top of vegetables and garnish with chopped cilantro.
    Recipe Tags

    POPULAR POSTS

    CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

    CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

    Thai Lime Shrimp with Green Curry Sauce

    Oranges, Olive Oil, and Chocolate

    McEvoy Ranch Extra Virgin Olive Oil

    Certified Organic

    By CCOF

    Sustainably Produced

    At Our Ranch

    Early Harvested

    High Polyphenols

    Award Winning

    Extra Virgin Olive Oil

    SHOP OUR OLIVE OILS
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