Ceasar Salad with Grilled Corn, Tomatoes and Avocado
Soups and Salads
Recipe from Susan Nye's Around the Table
A great salad for your next cookout, it’s delicious with grilled chicken, salmon or shrimp.
Number of Servings
1 to 2 ripe tomatoes, chopped
1 to 2 T. diced red onion
1 to 2 hearts romaine, chopped
1 avocado, chopped
About 1 oz. Parmigiano-Reggiano, grated
Preparation - Directions
Heat grill to high. Husk the corn and remove the silk. Brush the corn lightly with olive oil.
Arrange ears on the grill. Grill the corn, turning occasionally, about 2 minutes per side. Remove from the grill and let cool. Meanwhile, put tomatoes, onion and romaine in large bowl. Toss to combine.When corn is cool enough to handle, cut the kernels off the cob and toss them with the other vegetables. When ready to serve, add avocado and Parmigiano-Reggiano, drizzle with enough vinaigrette to lightly coat and toss to combine. Serve immediately.
Makes about 1 cup
Juice of 1 lemon
2 T. mayonnaise
1 T. Dijon mustard
2 tsp. anchovy paste
2 garlic cloves, minced
1 tsp. Worcestershire sauce
1 tsp. hot sauce (or to taste)
Kosher salt and freshly ground pepper, to taste
1/2 c. or to taste extra-virgin olive oil