Corn, Tomato and Avocado Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
A great summertime salad using fresh corn and tomatoes. The salad uses bibb lettuce but try arugula if it's available to you. If mizithra is not possible use a hard ricotta salata or parmesan. Ingredients:
1 ear of corn, shucked |
1 tablespoon olive oil |
1 1/2 teaspoons sherry wine vinegar |
1 pinch sugar |
coarse salt |
fresh ground black pepper |
1 small yellow tomatoes, cut into 1/4 inch dice |
1 small tomato, cut into 1/4 inch dice |
2 tablespoons fresh basil, chopped |
1 small avocado, cut into 1/4 inch dice |
2 cups bibb lettuce, torn into bite sized pieces |
1 ounce mizithra cheese, grated |
Directions:
1. Shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
2. Whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
3. Toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.
|
|