Recipe courtesy of Michael Symon
Corn and Avocado Salad with Endive and Feta
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 59 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 17 mg
- Sodium
- 620 mg
I love that this salad is a bit on the hearty side. Wait for corn at its best where you live, because it just shines in this salad and the saltiness of the feta plays off the sweetness of the corn perfectly.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 59 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 17 mg
- Sodium
- 620 mg
Ingredients
Directions
Special equipment:
a grill- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Drizzle the corn with the olive oil and rub to coat on all sides. Season with salt and pepper then place on the grill. Cook, turning occasionally until charred on all sides, 5 minutes. Remove to a cutting board to cool slightly.
- Drizzle the cut side of the endive with olive oil then season with salt and pepper. Place on the grill to char and slightly wilt, 2 minutes, on the cut side only. Add the charred endive to a platter, cut side up.
- When cool enough to handle, cut the corn off the cob and add to a mixing bowl. Reserve the cobs for another use. Add the dill, avocado and garlic to the same mixing bowl as the corn. Then add the extra-virgin olive oil and vinegar. Season with salt and pepper. Mix to combine. Spoon the corn mixture over the grilled endive and sprinkle with the feta. Serve with more cracked pepper over the top.
