New Salad: Corn, Avocado, and Lime
The other night I was trying to make use of some items before they went bad and ended up with a new, fun salad. (I often find those are some of my best and most creative meals.) For the dressing, I squeezed the juice of half a lime into a bowl, then added a pinch of thyme and one of sugar–to temper the tart acidity. With the whisk (and my left arm) working hard, I drizzled in about two and a half times extra virgin olive oil and continued whisking until it was emulsified. The romaine lettuce, already clean and cut, was simply waiting to be dressed.
While the flavors were soaking in, I took an ear of corn and rana knife down each side to cut the kernels off, sauteeing them for a few minutes in a small pat of butter and a pinch of salt. I also cut an avocado half into small chunks. Topping the salad with the corn, avocado, and a handful of cherry tomatoes made for a tasty side dish. I also added crumbled goat cheese, but ended up pushing most of it to the side because the flavors weren’t quite melding.
As it wasn’t the main dish, I didn’t pair a wine, although it would have gone nicely with a crisp sauvignon blanc or unoaked chardonnay.
You could also grill some shrimp, maybe after a dip in a tequila-lime marinade, and do the tomatoes the same way, while you’re at it, making this a nice lunch or a light supper.
May 1st, 2008 at 2:24 pm
Try it with feta cheese instead of goat - I think feta goes quite well here
Melanie