Recipe

Romaine Grilled Avocado And Smoky Corn Salad With Chipotle Caesar Dressing Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 4 months, 3 weeks ago love the sound of this recipe.. I never would have thought to grill an avocado... it makes either 4 dinner salads or 6 side salads.. the recipe and photo are courtesy of Gourmet \| June 2009 Prep:20m Cook:5m Servings:6	Peetabear
	salad lettuce corn avocado easy

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Ingredients

• 1/4 cup grated parmesan

• 1/2 cup extra-virgin olive oil

• 1/4 cup fresh lime juice

• 1 teaspoon minced garlic

• 1 tablespoon minced canned chipotle chiles in adobo

• 3 tablespoons vegetable oil

• 2 ears of corn, shucked

• 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled

• 1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Directions

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas);

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.

Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.

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Comments

aluminum_chef 4 months, 3 weeks ago said:
This looks fantastic (and I wouldn't have thought to grill an avocado either! great idea!!). Thanks for sharing :)

valinkenmore 4 months, 3 weeks ago said:
Interesting combo, Peeta. Will try this for sure!

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