Asparagus, Jicama, Red Pepper & Corn Salad
1 medium (about 1 lb) jicama, peeled, thinly sliced
1 bunch (about 1 lb) asparagus, trimmed, bias cut
1 sweet red pepper, cored, 1-inch dice
2 ears of corn, shucked, kernels removed
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt to taste
Fresh cracked pepper to taste
Blanch jicama in boiling salted water 1 minute. Add asparagus and red pepper; blanch 1 min. Add corn; blanch 30 seconds. Drain; place all in bowl of ice water; drain well.
Toss jicama, asparagus, red pepper and corn with basting oil; season to taste with salt and pepper.
Grilling Meat
Here's a quick refresher on how to get great results grilling meat.
Watch the video
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Ingredients Wegmans Basting Oil
Vegetable oil
Meat to be grilled
Salt and pepper
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Equipment Metal grill brush
Soft cloth for oiling grill grates
Nonstick grill foil (per recipe)
Digital thermometer
Hot pads
Long barbecue fork & tongs
Slotted spatula
Basting brush
Cutting board
Knife
Kitchen fork
Prep & serving platters
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Step-by-Step
1. Mise en Place
Preheat grill on HIGH 10 min (if using charcoal grill,
HIGH is barely gray coals with ash).
Measure and prepare all ingredients; have ready to add.
Drizzle both sides of meat to lightly coat with basting oil.
(Drizzling instead of brushing avoids contact with raw
product and helps prevent cross-contamination.)
Clean grill with wire brush. Using soft cloth, coat grill grate
lightly with vegetable oil. A faint smoke indicates grill is ready.
To prevent flare-ups, make sure oil doesn’t drip into flames.
Adjust heat.
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2. Sear
Sear meat on grill, 1-3 min, until it has changed
color about one-quarter of way up from bottom.
Turn over, baste (brush seared side with basting oil).
Sear 1-3 min.
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3. Cook
Turn over meat; baste. Cook 1-3 min.
Turn over again; baste.
Check internal temperature by inserting thermometer
halfway into thickest part of meat.
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4. Finish
Transfer meat to clean platter.
Let rest 5-10 min (except poultry & ground beef).
