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| Servings |
Ingredients
For The Salad:
- 2 ears fresh corn, shaved off the cob
- 6 strips bacon, cooked crisp and rough chopped
- 1 pint cherry or grape tomatoes, cut in half
- 1 pound large raw shrimp, peeled with tails off
- 4 cups iceburg or romaine lettuce, chopped
- 1 avocado, diced
- 1/2 cup grated Parmesan, Romano, Asiago or Pecorino cheese
- buttermilk pesto dressing (recipe below)
For the Dressing:
- 1/2 cup buttermilk (see note in recipe below for homemade)
- 1/2 cup mayonnaise or plain Greek yogurt
- 1/2 cup pesto, homemade or store bought
- 1 small shallot, minced
- 1 tablespoon lemon juice
- 1 pinch Salt and Pepper (to taste)
Ingredients For The Salad:
For the Dressing:
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Instructions
To Make The Salad:
- Heat a skillet over high heat. Add the corn kernels and let them dry-roast, stirring until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside. Reduce heat to medium-high. In the same skillet, add the bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Add the shrimp and sauté until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside to cool. Make salad dressing. Assemble your salad by tossing together the lettuce, corn, bacon, shrimp, tomatoes, avocado and cheese. Drizzle with dressing and serve.
- Whisk together all ingredients until blended. Season with salt and pepper. *For homemade buttermilk, combine ½ cup milk and 1 tablespoon lemon juice. Stir to thicken.
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