Grilled Lamb Chop Salad with Flageolet Beans, Sweet Corn and Tarragon-Caper Vinaigrette

Cooking Instructions

Preheat grill.

Marinate lamb chops in 2 Tablespoons olive oil in a shallow pan for 10 to 15 minutes.

Sauté corn in 2 Tablespoons oil for 2 to 3 minutes, or until kernels just start to soften. Remove from the heat and reserve.

To make the dressing, whisk vinegar with mustard and 1/4 teaspoon salt, then slowly whisk in remaining 2 Tablespoons olive oil. Stir in tarragon and capers and season with additional salt and pepper to taste.

Season chops with salt and pepper. Grill chops approximately 3 minutes on each side for medium rare. Transfer to a platter and reserve.

To serve, toss radicchio with balsamic vinegar and divide among 4 plates. Toss arugula with half the vinaigrette and place on the radicchio. Divide beans among the four plates. Place two lamb chops in the center. Sprinkle corn kernels and remaining vinaigrette around the plate.

Round Out the Meal:

Start dinner with a chilled summer soup.

Kid Friendly:

Substitute fresh green beans for flageolets if your child objects to beans.