Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe
For the Honey Vinaigrette:
Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste.
Heat a grill to medium high.
Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool.
Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad.
Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.
From The Vegetable Butcher (Workman) by Cara Mangini.