Sometimes, leftovers end up making the best recipes! I need to be more intentional about posting these "happy accidents" on this blog. So here's my first attempt. We have tons of salad greens in our refrigerator all the time, thanks to our CSA. The grilled corn was left over from our grilled farmer's market pizzas (recipe here) and the gorgonzola and avocados were from the balsamic grilled peach and prosciutto salad (recipe here), all from this week's meal plan!
Salad:
4 Cups salad mix
1/4 Cup gorgonzola
2 Ears corn, shucked
3 Tbsp basil or cilantro, chopped (optional)
1/2 Avocado, thinly sliced
Dressing:
2 Tbsp Mayonnaise (or vegannaise)
1/4 Cup lemon juice
1/2 Tsp smoked paprika
Water (as needed to thin the dressing)
Kosher salt
Black pepper
Heat grill to medium. Wrap corn in aluminum foil and place on grill. Close the lid and allow to cook for 10-15 minutes.
Meanwhile, whisk together the mayo, lemon juice, paprika, salt and pepper. Test for consistency and add a little water, a tablespoon at a time, to thin it out to a thick but pourable dressing. Set aside.
Add the salad greens and gorgonzola to a large bowl and toss together.
Remove from the grill and unwrap. Cut the corn off the cob and add to the bowl with the salad and gorgonzola. Divide the salad into two bowls and top each one with corn, and drizzle with dressing. Add 1/4 of the avocado and a sprinkling of basil or cilantro on top.
Comentários