Romaine Grilled Avocado And Smoky Corn Salad With ... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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 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:
1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas);
2. 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.
3. 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.
4. Peel avocados and thinly slice. Cut corn kernels from cobs.
5. Toss romaine with dressing and serve topped with avocado and corn.
6. 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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