Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing
A fresh and smoky summer salad featuring grilled avocados and corn, crisp romaine lettuce, all tossed in a zesty chipotle-caesar dressing with fresh lime and parmesan.
Ingredients
- •¼ cup grated parmesan
- •½ cup extra-virgin olive oil
- •¼ cup fresh lime juice
- •1 teaspoon minced garlic
- •1 tablespoon minced canned chipotle chiles in adobo
- •3 tablespoons vegetable oil
- •2 ears corn
- •2 whole avocados
- •1 head romaine
- •1 head romaine
- •1 head romaine
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
10 min
- 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.
5 min
- 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 min
- 4.
Peel avocados and thinly slice. Cut corn kernels from cobs.
5 min
- 5.
Toss romaine with dressing and serve topped with avocado and corn.
3 min
