Cooking Class: Creamy Dressing on Grilled Salad
It's high time for grilled salads, and in the main recipe here, asparagus and sweet corn prove to be perfect complements: Asparagus has some onionlike qualities and offers gently bitter notes, while corn is straight-ahead sweet. Both are rendered luxurious with a generous amount of sweet lump crabmeat and, as a delicious twist, a cream-based vinaigrette.
That's right, cream. It may sound counterintuitive, but heavy cream actually has fewer calories and less total fat than an equal measure of oil (though it does increase saturated fat). That's because cream is somewhere between 36% and 40% fat, whereas oils are fat. Just a splash is all you need for creamy richness and incredible flavor. Overall saturated fat still stays low, and the dish feels like a decadent treat.
Grilled Corn, Crab, and Asparagus SaladHands-on: 30 min. Total: 40 min.
If you worry that the asparagus may fall through the grill grate, line up a row of spears and run two skewers through them (one toward the top of the spears, and one toward the bottom), creating a "raft" that will hold them together.
Follow These Steps:» Heat a grill or grill pan over medium-high heat.» Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.» Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.» Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into ¾-inch pieces.» Combine onion, jalapeño, chives, cream, tarragon, vinegar, black pepper, salt, and garlic in a large bowl. Add asparagus and corn; toss gently to coat. Gently fold in crabmeat. Serve warm.
SERVES 4 (serving size: about 1 cup)CALORIES 209; FAT 6.2g (sat 3.1g, mono 1.7g, poly 0.9g); PROTEIN 17g; CARB 27g; FIBER 5g; CHOL 70mg; IRON 3mg; SODIUM 367mg; CALC 99mg
Sub 1 red and 1 yellow bell pepper, halved and seeded, for asparagus. Grill 4 minutes on each side; cut into 1-inch pieces. Sub 2 (½-inch) onion slices for diced onion. Grill 3 minutes on each side; chop. Sub oregano for tarragon. Sub 2 teaspoons sherry vinegar for white wine vinegar. Sub 6 ounces shredded skinless rotisserie chicken (dark and white meat) for crab.
SERVES 4 (serving size: about 1 cup)CALORIES 233; FAT 8.8g (sat 3.8g); SODIUM 314mg