American | Butter Lettuce, Radishes, and Roasted Corn Salad with Green Goddess Dressing

Posted on May 13, 2011

A creamy mix of herbs, avocado, mayonnaise, and sour cream. I love the roasted corn as well. Goes well with the Rosemary Flank Steak.

Yield: 4 servings

Ingredients

SALAD

1 large or 2 medium heads of butter lettuce, torn into bite-sized pieces

2 ears fresh corn in the husks

4 medium (about 1/2 cup) radishes, ends trimmed, thinly sliced

 

DRESSING

1 medium ripe avocado, peeled, pitted, pureed through a mesh strainer

1/2 cup mayonnaise or Vegenaise

1/4 cup sour cream

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh chives

1 teaspoon minced fresh tarragon

2 green onions, ends trimmed, finely minced

1 clove garlic, grated

1 teaspoon anchovy paste

1 tablespoon white wine vinegar

2 to 3 drops hot pepper sauce

1 tablespoon water

kosher sea salt, to taste

freshly ground black pepper, to taste

 

Method

Preheat oven to 450 degrees.

Trim both ends of the corn. Place in the oven and roast until the kernels are tender when pierced with the tip of a knife, about 25 to 30 minutes. Remove and let cool until just cool enough to handle, then remove the husks and silk. Allow to cool completely.

In the meantime, combine all the dressing ingredients except the water in a bowl and stir to combine. Add the water to thin the dressing to the desired consistency. Season to taste with salt and pepper. Refrigerate until needed.

Cut the kernels from the cob. Discard the cobs, and reserve the roasted corn kernels.

Combine the lettuce pieces, corn, and radishes in a medium mixing bowl. Toss gently to mix. Put on a serving platter or individual plates. Drizzle the dressing over the salad, and serve immediately.

 

(Ref. Sur La Table's "Butter Lettuce, Radishes, and Roasted Corn Salad with Green Goddess Dressing" recipe, "Chef's Table" class.)