Avocado Tomato and Corn Salad with Aged Cheddar and Chipotle Sherry Vinaigrette Recipe

Summary

Difficulty LevelMediumCourse
MethodMain Ingredient

Ingredients

 Ears of corn4 , shucked
 Frisee head1 Small, cored
 Mixed baby greens8 Ounce
 Chipotle sherry vinaigrette1 1⁄2 Cup (24 tbs)
 Red beefsteak2 , cut into 1/4-inch-thick slices
 Yellow beefsteak2 , cut into 1/4-inch-thick slices
 Tomatoes2 , cut into 1/4-inch-thick slices
 Ripe california avocados4 , peeled, pitted, and halved (Haas)
 Cherry tomatoes1 Pound, cut in half lengthwise (Red And Yellow)
 Pear tomatoes1 Pound, cut in half lengthwise
 Red onions2 , cut into 1/8-inch-thick lengthwise slices
 Aged cheddar cheese8 Ounce, 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.
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