ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
Provided by Chris Schlesinger
Categories Salad Side Fourth of July Quick & Easy Backyard BBQ Lunch Parmesan Avocado Corn Grill Grill/Barbecue Lettuce Chile Pepper Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
- Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
- Peel avocados and thinly slice. Cut corn kernels from cobs.
- Toss romaine with dressing and serve topped with avocado and corn.
ROMAINE, AVOCADO, AND CORN SALAD
In this colorful salad, buttery avocado and sweet cherry tomatoes are a perfect match for fresh corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a bowl combine the romaine, corn, and cherry tomatoes.
- Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
- Pour dressing over the salad; toss gently.
Nutrition Facts : Calories 166 g, Fat 8 g, Protein 4 g
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat
GRILLED ROMAINE SALAD WITH CORN AND AVOCADO
Steps:
- 1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside. 2. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl. 3. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside. 4. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill. 5. To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.
ROMAINE AND CORN SALAD WITH AVOCADO DRESSING
Steps:
- Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about â¨5 minutes, until lightly charred. Let the â¨corn kernels cool completely. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper. In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love