Avocado Tomato and Corn Salad with Aged Cheddar and Chipotle Sherry Vinaigrette
|Ears of corn||4 , shucked|
|Frisee head||1 Small, cored|
|Mixed baby greens||8 Ounce|
|Chipotle sherry vinaigrette||1 1⁄2 Cup (24 tbs)|
|Red beefsteak||2 , cut into 1/4-inch-thick slices|
|Yellow beefsteak||2 , cut into 1/4-inch-thick slices|
|Tomatoes||2 , cut into 1/4-inch-thick slices|
|Ripe california avocados||4 , peeled, pitted, and halved (Haas)|
|Cherry tomatoes||1 Pound, cut in half lengthwise (Red And Yellow)|
|Pear tomatoes||1 Pound, cut in half lengthwise|
|Red onions||2 , cut into 1/8-inch-thick lengthwise slices|
|Aged cheddar cheese||8 Ounce, crumbled into bite-sized pieces|
In a large pot of salted boiling water, cook the corn until tender, about 10 minutes.
Drain, rinse under cold water, and let drain again.
Cut the kernels from the cob, but don't go too deeply into the cob.
Use the back of a knife or a spoon to scrape the corn and milk from the cobs.
Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette.
Arrange the greens on a chilled platter or individual salad plates.
Place the sliced tomatoes on the greens.
Cut each avocado half into a thinly sliced fan and place on top of the tomatoes.
Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad.
Drizzle the remaining vinaigrette over the salad, and serve at once.