Corn-and-Avocado Salad with Goddess Dressing

Name: Corn-and-Avocado Salad with Goddess Dressing
Prep time: 35 min
Total time: 45 min
Ingredients: 6 slices bacon (about 6 ounces), coarsely chopped; 4 ears corn, husks and silk removed, snapped in half; Kosher salt and freshly ground pepper; 4 scallions, trimmed and cut into 1-inch pieces; 0.5 small clove garlic; 4 anchovy fillets in oil; 0.5 cup packed fresh basil leaves; 0.25 cup mayonnaise; 0.25 cup sour cream; 4 teaspoons distilled white vinegar; 2 avocados, peeled, pitted, and cut into a ½-inch dice; 5 radishes, halved and thinly sliced (1 cup); 3 hearts of romaine, cut into bite-size pieces (12 cups)

By

Martha Stewart Editors

Updated on May 29, 2019

Corn-and-Avocado Salad With Goddess Dressing — Photo: Petrina Tinslay

Prep Time:

35 mins

Total Time:

45 mins

Yield:

8 to 10 Serves

For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.

Ingredients

6 slices bacon (about 6 ounces), coarsely chopped
4 ears corn, husks and silk removed, snapped in half
Kosher salt and freshly ground pepper
4 scallions, trimmed and cut into 1-inch pieces
½ small clove garlic
4 anchovy fillets in oil
½ cup packed fresh basil leaves
¼ cup mayonnaise
¼ cup sour cream
4 teaspoons distilled white vinegar
2 avocados, peeled, pitted, and cut into a ½-inch dice
5 radishes, halved and thinly sliced (1 cup)
3 hearts of romaine, cut into bite-size pieces (12 cups)

Directions

Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.