Nothing says a summer like a grilled Treviso & roasted corn salad! All the summer flavors
Total Time:15 minutes
1-2 ears fresh of corn or 1 cup of frozen corn
1/2 cup cherry tomatoes
2 heads Joe’s Premium Treviso
4 oz feta cheese
Extra-virgin olive oil
Wash all fresh produce & pre-heat your grill or stove top to high .
Cut the avocado in half, discard pit, and dice avocado. Slice cherry tomatoes in half. Set aside.
Either over the grill or on stove top with skillet. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the heat and set aside to cool slightly. If corn was roasted whole, cut the kernels off the cob and place them in a medium bowl.
Drizzle the cut side of the treviso with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the trevio to the grill or skillet, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
Place the grilled treviso cut side up on plate. Top with the corn, avocado, tomatoes, & feta. Drizzle with balsamic & olive oil, Serve immediately & mangia!