Grilled Corn and Avocado Salad with Feta Dressing & Caviar

Grilled Corn and Avocado Salad with Feta Dressing & Caviar
Recipe courtesy of The New York Times - Sue Li
  1. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
  2. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
  3. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.
  4. Top with PSC Keluga and enjoy! 

Caviar Chronicles Subway Tote
Caviar Chronicles Subway Tote

Caviar Chronicles Subway Tote

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Large Natural Gusseted 100% Cotton Canvas Tote Bag

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