Romaine and Charred Corn Salad with Avocado Dressing

This recipe came from Food and Wine’s August 2014 issue. They attribute it to Molly Chester of Apricot Lane Farms. It is a different way to enjoy corn season, and I love anything with avocados. You can make the dressing an hour or so ahead, the lemon juice will keep the avocado from turning brown.  I make the dressing, char the corn, shred the cheese and soak the sliced onion in ice water an hour or so ahead so the salad can be put together quickly at the last minute. 

Ingredients:

Salad:

• 2 ½ cups fresh corn kernels from 3-4 large ears
• 1 large head of romaine lettuce (I used a hearty leaf lettuce from the farmer’s market here since there was no romaine)
• ½ cup thinly sliced red onion
• ½ cup shredded pecorino cheese, plus more for garnish

Dressing:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• ½ teaspoon grated or minced garlic
• ½ Hass avocado cut into ¼ inch dice
• Salt and pepper

Directions:

• Char the corn under a preheated broiler for about 5 minutes.  Alternately, before removing the corn from the cob, toss it on the grill for 3-5 minutes.
  
  
  
  
  
  
• Whisk the olive oil, lemon juice, honey and garlic in a bowl.  Add the avocado and whisk into a chunky dressing.  Season with salt and pepper
  
  
  
  
• In a large bowl, toss the lettuce, corn, sliced onion and pecorino cheese.  Add the dressing and toss well.  Garnish with additional cheese.