Avocado Tomato and Corn Salad with Aged Cheddar and Chipotle Sherry Vinaigrette Recipe
Ingredients
| Ears of corn | 4 , shucked | |
| 1 small head frisee, cored | ||
| 8 ounces mixed baby greens | ||
| 1 1/2 cups Chipotle-Sherry Vinaigrette | ||
| 2 each red and yellow beefsteak, tomatoes, cut into 1/4-inch-thick slices | ||
| 4 ripe California (Haas) avocados, peeled, pitted, and halved | ||
| 2 pounds red and yellow cherry and pear tomatoes, cut in half lengthwise | ||
| 2 red onions, cut into 1/8-inch-thick lengthwise slices | ||
| 8 ounces aged Cheddar cheese, crumbled into bite-sized pieces | ||
Directions
In a large pot of salted boiling water, cook the corn until tender, about 10 minutes.
Drain, rinse under cold water, and let drain again.
Cut the kernels from the cob, but don't go too deeply into the cob.
Use the back of a knife or a spoon to scrape the corn and milk from the cobs.
Set aside.
Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette.
Arrange the greens on a chilled platter or individual salad plates.
Place the sliced tomatoes on the greens.
Cut each avocado half into a thinly sliced fan and place on top of the tomatoes.
Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad.
Drizzle the remaining vinaigrette over the salad, and serve at once.
Drain, rinse under cold water, and let drain again.
Cut the kernels from the cob, but don't go too deeply into the cob.
Use the back of a knife or a spoon to scrape the corn and milk from the cobs.
Set aside.
Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette.
Arrange the greens on a chilled platter or individual salad plates.
Place the sliced tomatoes on the greens.
Cut each avocado half into a thinly sliced fan and place on top of the tomatoes.
Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad.
Drizzle the remaining vinaigrette over the salad, and serve at once.
Chef
