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1
For the salad: Prepare the ingredients for the grill.
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2
Cut the carrots into halves equal in length.
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3
Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths.
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4
The key is making the spears all the about the same size.
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5
Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil.
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6
Sprinkle all with a pinch or two of salt and a few grinds of pepper.
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7
Flip the pineapple rings and repeat the process for them only.
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8
Roll and jiggle the rest to fully coat them.
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9
Grill the prepared ingredients.
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10
Heat the grill or grill pan to medium-high.
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11
Place the carrots, corn, and pineapple rings directly on the grill.
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12
Use tongs to tend to the grill.
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13
Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done.
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14
The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes.
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15
Corn is great fresh, so just go for color on all sides, about 8 minutes total.
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16
The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once.
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17
Combine the salad ingredients.
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18
When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn.
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19
Add to a bowl along with the scallions, celery and cucumber.
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20
For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined.
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21
Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen!
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22
Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper.
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23
Dress the salad.
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Pour the vinaigrette over the bowl then gently toss using tongs.
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25
Serve room temperature or chilled.
