Romaine Grilled Avocado And Smoky Corn Salad With Chipotle Caesar Dressing Recipes

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• 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.
• 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.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING

Steps:

• Heat a grill or grill pan to medium heat.
• Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
• Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.

GRILLED ROMAINE CAESAR SALAD

Steps:

• For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
• For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
• For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

ROMAINE SALAD WITH CORN AND CHILI-AVOCADO DRESSING

Steps:

• In a large bowl, combine lettuce, corn, tomatoes, and three-quarters of the avocado; set aside.
• In a blender combine remaining one-quarter avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper. Pour over salad, and toss gently to combine. Serve immediately.

ROMAINE, AVOCADO, AND CORN SALAD

Steps:

• In a bowl combine the romaine, corn, and cherry tomatoes.
• Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
• Pour dressing over the salad; toss gently.

AVOCADO ROMAINE SALAD

Steps:

• For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
• In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
• In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.