Name: Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 avocados; 1 ear fresh corn; 2 tablespoons vegetable oil; 1 roasted bell pepper, small diced; 1-pint raspberries; 1/2 cup Champagne; 1 cup canola oil; 1/2 teaspoon olive oil; 1/2 bunch fresh mint; 2 bunches watercress; 6 tomatoes, diced

Directions

Peel and dice the avocados into large squares and set aside. Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens. Let the corn cool and mix in with the avocado and roasted peppers.
To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined.
Add the vinaigrette to the watercress and toss together.
To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Maria Manso, Asia De Cuba, San Francisco, CA

Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette

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