It is no secret I love salads. All kinds of salads. I’ve shared some other summer salads with you here and here. Today I have another one for you that screams summer. Grilled corn? Grilled avocado? Kicky dressing? Yum!
A few summers ago my brother-in-law made this for us and I knew it was one to add to the repertoire. I had no idea the source of the recipe as it is merely scribbled down on a piece of paper. But you really need to give credit where credit is due for a recipe. Some great bloggers have written recently about recipe attribution. Check out Marisa/Food in Jars, Sean/Punk Domestics and Kate/Hip Girl’s Guide to Homemaking and their discussions and thoughts. Anyway, I knew I didn’t make the recipe up and neither did he. Lucky for me a quick google brought me to the exact recipe.
Romaine, Grilled Avocado and Smoky Corn Salad
(from Gourmet, June 2009. I mostly follow the recipe though I tend to be pretty loose with my measuring)
- 1/4 cup grated parmesan
- 1/2 cup olive oil
- 1/4 cup lime juice (of course fresh is best, but honestly I usually use bottled. If I have a lime it is G&T bound)
- 2 cloves or so of peeled garlic
- 1 + tablespoon(s) canned chipotle chiles in adobo sauce, depending on how spicy you want it.
- 3 tablespoons vegetable oil
- 2 ears of corn, shucked
- 2 firm-ripe avocados, halved/pitted (but not peeled)
- 1 head romaine, shredded/torn in whatever size pieces you like
- To make dressing I grate the cheese in the food processor and then remove the cheese and set aside. Change the blade and toss the garlic and chop. Add the chilis and chop.
- Then I add the rest of the dressing ingredients (including cheese) and give it some pulses until it is mixed throughout. Add a bit of salt and pepper to your taste.
- Set the dressing aside and prep your corn and avocado. Brush both with vegetable oil and a sprinkle of salt and pepper.
- Time to visit your preheated hot grill. Grill until there are grill marks on your avocado and the corn is browning nicely. It usually takes me 3-5 minutes or so.
- Scrape kernels of corn from cob and thinly slice and peel avocado.
- Toss lettuce with dressing and top with corn and avocado.
- I usually double the recipe for dressing. Otherwise you end up with a leftover cans-worth of chilis in adobo lurking at the back of your fridge. The extra dressing is great drizzled on any veggie you come up with. Such as roasted potatoes or grilled onions and zucchini. I also grill extra corn because I like it leftover or to scrape and freeze the kernels.
- When I mix the salad up I use a large bowl and add small bits of dressing and toss with my clean hands. I like to get a bit of dressing on all the greens without getting too much. Then I top with the toppings and a bit more dressing and sort of toss the toppings around together a bit before tossing to mix it all together.
- I think the perfect thing with this salad is flank steak. Ok, well I think flank steak is just pretty perfect period. We pretty much always marinade it like my mother-in-law does.
Elise’s Flank Steak
- 1.5-2 pounds flank steak
- ¼ cup vegetable oil
- ¼ cup lemon juice
- 2 TBSP soy sauce
- 2 tsp sugar
- ½ tsp salt
- ½ tsp pepper
- 2 cloves of crushed/minced garlic
- Score flank steak with sharp knife (cut surface diagonally across grain in one directions then in the other to form a diamond pattern) which (damn! ) I forgot to do last time!
- Place in shallow non-metal dish or resealable plastic bag to marinade. Refrigerate covered for a few hours.
- Brush steak with chimichurri sauce and then grill steak to your doneness. For flank steak I grill for 1-2 minutes and then rotate meat 90 degrees and grill another 1-2 minutes. Flip and repeat. They say it takes 4-6 minutes total for flank steak, however, lately I must be getting some thicker steaks as they are taking a bit longer.
- When done, let rest for 10 minutes or so and then slice in thin slices diagonally across the grain.
- Drizzle with chimichurri sauce and serve with Romaine, Grilled Corn and Avocado Salad.
Robert’s Chimichurri Sauce
- 1 cup chopped parsley
- 2 cloves of garlic
- ½ cup olive oil
- ½ tsp chopped oregano
- 1 tsp chopped mint
- 5 TBSP red wine vinegar
- 1 TBSP lemon juice
- 1 tsp kosher salt
- Chop garlic in food processor. Add in all herbs and chop. Add in liquid ingredients and pulse.
- Try not to just eat it with a spoon. It is hard not to.
Feeling it for some salad? Pop over and check some more out!