Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before. 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); see Grilling Procedure .
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.
|
|