Romaine Leaves with Blue Cheese Dressing, Avocado & Grilled Corn Salsa

Crisp Romaine lettuce leaves with your favorite bleu cheese dressing along with some avocado and charred corn salsa… this is definitely one for building the perfect bite on your fork!

Recipe of the Week

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Romaine Leaves with Blue Cheese Dressing, Avocado & Grilled Corn Salsa

Serves 4

12 Romaine lettuce leaves, well-chilled
1 ripe avocado, quartered
2 limes, quartered
2 ears of corn, husked and cleaned
Olive oil
1 (1/2-inch) thick slice of red onion
1/2 to 1 whole jalapeno
1/4 cup chopped cilantro
Your favorite bleu cheese dressing
Bleu cheese crumbles
Sea salt
Freshly ground black pepper

Keep lettuce, avocado, and lime chilled while making the corn salsa

Lightly brush corn, jalapeno, and onion slice with olive oil, then grill until lightly charred.  Remove from grill and slice .off kernels into small bowl, and then finely dice the jalapeno and onion and add to bowl with corn.  Add finely diced onion, and chopped cilantro and lightly mix together.  Season with 1/2 to 1 whole lime, salt and pepper.

Remove all items from refrigerator and place three Romaine on each plate, plus the 1/4 avocado and 1/4 lime. Spoon  bleu cheese dressing over lettuce and sprinkle with bleu cheese crumbles. Arrange avocado next to bleu cheese lettuce wedge then put 1/4 corn salsa mixture over the avocado, take 1/4 lime and squeeze generously over corn salsa and avocado wedge, place next to avocado for garnish. Repeat for all servings. Salt and pepper to taste and serve!


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