Avocado, Tomato, and Corn Salad
This colorful salad makes a splash on a late-summer outdoor buffet table. Chipotle, a smoked dried jalapeño chili, adds a Southwestern flare to the dressing.
- 4 fresh corn ears, 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 (see Chef's Tip)
- 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
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(s), and serve at once.
Chef's Tip: Often avocados are sold while still hard. To ripen, place hard, unripe avocados in a brown paper bag and store at room temperature until the flesh yields slightly under pressure and becomes tender.
Makes 1-1/2 cups
- 1/4 cup sherry vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 canned chipotle peppers, drained and minced
- 1 garlic clove, minced
- 1 teaspoon maple syrup
- 1 cup plus 2 tablespoons olive oil
In a medium bowl, combine all of the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.
More Cooking Secrets of the CIA
By the Culinary Institute of America
1998; $14.95 paperback
Recipes and photos reprinted be permission.
What You Knead, by Mary Ann Esposito
More Cooking Secrets of the CIA,
from the Culinary Institute of America
- About the Book
- Braised Artichokes with Lemons, Olive Oil and Thyme
- Baked Vidalia Onions
- Avocado, Tomato and Corn Salad
with Aged Cheddar and Chipotle-Sherry Vinaigrette
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified August 2007