Grilled Romaine Salad With Corn And Avocado Food

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AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING



Avocado and Grilled Corn Salad with Green Goddess Dressing image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 ears corn
1 small jalapeno
1 tablespoon vegetable oil
1 large avocado, peeled, pitted and chopped
1 romaine heart, chopped
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 anchovy fillet
1 small clove garlic, roughly chopped
Kosher salt

Steps:

  • Preheat a grill to medium-high.
  • Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
  • Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
  • Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING



Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing image

Provided by Chris Schlesinger

Categories     Salad     Side     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Parmesan     Avocado     Corn     Grill     Grill/Barbecue     Lettuce     Chile Pepper     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

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

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • 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.

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