marsha-tbay
Well-known member
Serve 8
From CIA
This colorful salad makes a splash on a late summer outdoor buffet table. Chipotle, a smoked dried jalapeno chili, adds a Southwestern flare to the dressing.
4 fresh corn ears, shucked
1 small head frisee, cored
8 oz. mixed baby greens
1-1/2 c Chipotle-Sherry Vinaigrette (recipe below)
2 ea. red and yellow beefsteak tomatoes, cut into 1/4" thick slices
4 rip California Haas avocados, peeled, pitted, and halved
2# red and yellow cherry and pear tomatoes, cut in half lengthwise
2 red onions, cut into 1/2" thick lengthwise slices
8oz aged Cheddar cheese, crumbled into bite-sized pieces
In a lg. 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 tbsp of the vinaigrette. Arrange the greens on a chilled platter or individual salad plates. Place the sliced tomatoes on the greens. Cut ea. 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 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.
Chipotle-Sherry Vinaigrette Makes 1-1/2 cups
1/4 c sherry vinegar
2 tbsp fresh lime juice
1 tbsp minced shallots
1 tbsp chopped fresh cilantro
1 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 canned chipotle peppers, drained and minced
1 garlic clove, minced
1 tsp maple syrup
1 c plus 2 tbsp olive oil
In a med. 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.
From CIA
This colorful salad makes a splash on a late summer outdoor buffet table. Chipotle, a smoked dried jalapeno chili, adds a Southwestern flare to the dressing.
4 fresh corn ears, shucked
1 small head frisee, cored
8 oz. mixed baby greens
1-1/2 c Chipotle-Sherry Vinaigrette (recipe below)
2 ea. red and yellow beefsteak tomatoes, cut into 1/4" thick slices
4 rip California Haas avocados, peeled, pitted, and halved
2# red and yellow cherry and pear tomatoes, cut in half lengthwise
2 red onions, cut into 1/2" thick lengthwise slices
8oz aged Cheddar cheese, crumbled into bite-sized pieces
In a lg. 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 tbsp of the vinaigrette. Arrange the greens on a chilled platter or individual salad plates. Place the sliced tomatoes on the greens. Cut ea. 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 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.
Chipotle-Sherry Vinaigrette Makes 1-1/2 cups
1/4 c sherry vinegar
2 tbsp fresh lime juice
1 tbsp minced shallots
1 tbsp chopped fresh cilantro
1 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 canned chipotle peppers, drained and minced
1 garlic clove, minced
1 tsp maple syrup
1 c plus 2 tbsp olive oil
In a med. 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.