Ingredients
- • 1/4 cup grated parmesan
- • 1/2 cup extra-virgin olive oil
- • 1/4 cup fresh lime juice
- • 1 teaspoon minced garlic
- • 1 tablespoon minced canned chipotle chiles in adobo
- • 3 tablespoons vegetable oil
- • 2 ears of corn, shucked
- • 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
- • 1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips
Description
Love The Sound Of This Recipe.. I Never Would Have Thought To Grill An Avocado... It Makes Either 4 Dinner Salads Or 6 Side Salads.. The Recipe And Photo Are Courtesy Of Gourmet | June 2009
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