Food & Drink
Roasted Corn and Radish Salad with Avocado-Herb DressingRETURN TO FOOD & DRINK
1/2 ripe peeled avocado, sliced
1 teaspoon fresh lime juice
2 ears yellow corn with husks
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes
1/2 cup Avocado-Herb Dressing
Riki Senn uses an abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.
Preheat oven to 450°.
Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.
Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing. (See Condiments and Sauces for recipe.)