Ingredients

The following ingredients have 2 Servings
  • 4 slices butter lettuce
  • 4 campari tomatos (halved)
  • 1/2 pint cherry tomatoes (halved)
  • 2 ears of sweet corn (grilled)
  • 1 avocado (thinly sliced)
  • salt and pepper for sprinkling
  • 2 to 4 ounces goat cheese (chevre, like humboldt fog)
  • fresh basil and oregano for sprinkling
  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves (minced)
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly, then slice the kernels off the cob.
  • Arrange the salad by placing the butter lettuce on the plate with some tomatoes, sliced avocado and corn – however you’d like! Be sure to season everything with a small sprinkle of salt and pepper as you go. Drizzle on some spoonfuls of chimichurri. Sprinkle on the goat cheese and add the fresh herbs, then add another drizzle of chimichurri. Serve immediately.