Avocado Corn Salad               

 tags (edit): Garde Manger @Vogel Salads  

 

Avocado, Tomato, and Corn Salad with Aged Cheddar and Chipotle-Sherry Vinaigrette. This salad highlights one of Vermont's famous culinary resources, aged Cheddar cheese, along with a variety of ripe tomatoes. It makes an excellent appetizer salad or a meatless main course for lunch menus.

Ingredients

3 ea Red Beefsteak Tomatoes Sliced Thin
3 ea Yellow Beefsteak Tomatoes Sliced Thin
5 1/4 ounces Cherry Tomatoes Halved Lengthwise
5 ounces Pear Tomatoes Halved Lengthwise
5 ounces Currant Tomatoes
5 ears Corn On The Cob
1 pound Mesclun Lettuce Mix Rinsed And Dried
15 ounces Chipotle-Sherry Vinaigrette page 32
5 ea Avocados Ripe
10 ounces Aged Vermont Cheddar Crumbled
1 ea Red Onion Thinly Sliced Separated Into Rings
to taste Black Pepper


 

Instructions
 1. Portion the tomatoes for each salad as follows: 2 slices each red and yellow tomatoes and 2 2/3 ounces combined cherry, pear, and currant tomatoes.

2. Roast the corn and cut the kernels away. You will use about 1/2 ear per salad.

3. Salad Assembly: For each serving, toss 2 ounces mesclun with 1 ounce vinaigrette. Mound on a chilled plate. Peel and slice or dice half and avocado and scatter over the salad. Top with tomatoes, corn, cheese, and red onion. Drizzle with an additional 1/2 ounce vinaigrette. Grind black pepper over the salad. Serve at once.





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Yields: 10 Servings
     GARDE MANGER, second edition, page 126

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