I know, I'm being cruel.
This is a summer salad. It's from the June 2009 issue of Gourmet. I probably made it for the first time sometime around June of this past year. It has, however, been a mainstay in my limited salad repertoire.
It made it's most notable appearance at a dinner party themed around the musical "Oklahoma". This dish, coupled with a bowl of hearty beef chili, made up the main course called "The Farmer and Cowman", named for the second act opener. More on that meal later.
Even though it snowed today, I don't hesitate posting this salad. Is it optimism? Is spring really coming? No. I just know avocados are available in supermarkets, this dressing is great, and one could easily replace the corn. Grilled pineapple, roasted red peppers and tomatoes would all be viable options.
Also, I don't have a grill. I have a grill pan. I use it all the time; it was a great investment (and only $16 or so, if I remember correctly!). You'll be shocked how grilling the avocado elevates their buttery texture and creaminess.
Romaine, Grilled Avocado and Smoky Corn Salad with Chipotle Caesar Dressing
Serves 4-6
Gourmet, June 2009
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
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
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, 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.
1 comment:
I want this right now!!!!! We will have to have a dinner party before we both leave.
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