Romaine and Charred Corn Salad with Avocado Dressing

Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hearty salad by Molly Chester.

Photo by Barbara B.

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    cups fresh corn kernels (from 3 to 4 large ears)

  • 1/4

    cup extra-virgin olive oil

  • 3

    tablespoons fresh lemon juice

  • 2

    teaspoons honey

  • 1/2

    teaspoon minced garlic

  • 1/2

    Hass avocado, peeled and cut into 1/4-inch dice

  • Kosher salt

  • Pepper

  • Three

    6- to 8-ounce romaine hearts, torn into bite-size pieces

  • 1/2

    cup very thinly sliced red onion

  • 1/2

    cup shredded pecorino cheese, plus more for garnish

Directions

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.
 In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper and toss well. Garnish the salad with shredded cheese and serve right away.

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