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Romaine and Charred Corn Salad with Avocado Dressing
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Brief Description
Make fresh avocado dressing to top the romaine and charred corn salad.
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Main Ingredient
corn
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Aug 27, 2014
Number of Servings:
Ingredients:
- 1/2 cups - extra virgin olive oil
- 3 tablespoons - fresh lemon juice
- 2 teaspoons - honey
- 1/2 teaspoons - minced garlic
- 1/2 - Hass avocado peeled, cut into 1/4-inch dice
- - kosher salt and pepper
- 2 1/2 cups - fresh corn kernels from 3-4 large ears of corn
- 3 - 6 to 8 ounce romaine hearts torn into bite-size pieces
- 1/2 cups - red onion very thinly sliced
- 1/2 cups - shredded pecorino cheese plus more for garnish
Directions:
1. Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely.
2. 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.
3. In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper and toss well. Garnish the salad with shredded cheese and serve right away.
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