Serves 6 to 8
This salad can be served warm or at room temperature. To turn it into a vegetarian entrée for four, you can toss the corn and figs together and serve inside the whole portobellos. Use ripe but firm figs for this recipe; very soft ones will fall apart on the grill.
- 1 cup balsamic vinegar
- 2 fresh bay leaves
- 1 tablespoon honey
- 4 medium portobello mushrooms, gills scraped and stems removed
- 6 tablespoons extra-virgin olive oil
- 1¼ teaspoons kosher salt
- 6 ears corn, shucked
- 8 black figs, halved crosswise
In a small saucepan, combine the balsamic, bay leaves, and honey. Bring to a rapid simmer, and cook until reduced to a thin syrup (it will thicken as it cools), about a scant ½ cup. Let cool, and discard the bay leaves.
Preheat a grill to medium-high heat. In a large bowl, toss the portobellos with 2 tablespoons oil and ½ teaspoon salt. Grill, turning occasionally, until tender all the way through, about 12 to 14 minutes.
In the same bowl, toss the corn with 1 tablespoon olive oil and ½ teaspoon salt. Grill until charred lightly all over, about 8 to 10 minutes.
In the same bowl, gently toss the figs with 1 tablespoon oil and remaining ¼ teaspoon salt. Grill, cut side down, just until they are slightly charred, about 2 to 4 minutes, depending on ripeness. Use a metal spatula to slide them gently from the grill so they don’t tear or stick.
Cut the corn from the cob into a large bowl. Slice the portobellos into ½-inch-thick strips, and add to the bowl. Add the figs and the remaining 2 tablespoons oil, and toss gently. Mound on a platter, drizzle with some of the balsamic reduction, and serve the rest on the side at the table.