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Spectacular Southwestern Spring Salad




Source of Recipe


Chef Wendell Fowler


Recipe Introduction


Serves 4


List of Ingredients




Toasted Cumin-Lime Dressing:
1 tsp. ground cumin
6 tbs. lime juice
3 tbs. olive oil
3 tbs. orange juice
2 cloves of minced garlic
½ tsp. salt
Pepper to taste
½ tsp. hot pepper flakes

Salad
· 5 cups spring lettuce mix
· 2 roma (plum) tomatoes, diced
· 1 ripe avocado
· 2 cups toasted corn kernels
· 15 ounce can of black beans, drained and rinsed



Recipe



1. In the container of a food processor or blender, combine the lime juice, cumin, orange juice, garlic, salt, pepper, and pepper flakes. Slowly pour in the oil while continuing to blend and season with salt and pepper. This process is called ‘emulsification’ and will help keeping the dressing from separating.

2. Over medium heat place the corn kernels into a sauté pan that has a scant amount of olive oil. Slowly toast the corn till they begin to brown around the edges. The smell of toasting corn is ethereal. Let them cool off.

3. Cut the avocado into quarters and remove the pit. Cut each quarter into 3 slices. Fan each quarter of the avocado towards the side of each salad plate. In a large bowl, toss the lettuce and vegetable mix. Pour dressing over the salad. Top the salad artfully with the avocado and beans, then toss to coat. Portion the salad onto the plates so that the ends of the avocado fan are showing. Sprinkle each plate with black beans, diced roma tomatoes, and the toasted corn.