Grilled Romaine Salad with Corn and Avocado

Grilled romaine hearts topped with corn, avocado, basil and a miso dressing.

For the Dressing:
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
2 ½ tablespoons canola or vegetable oil
1 tablespoon mirin (you could also use rice wine vinegar)
1 tablespoon white miso paste
4 garlic cloves

For the Salad:
2 ears of corn, husks and silks removed
1 avocado
¼ cup fresh basil leaves, sliced into thin ribbons
1 head romaine lettuce, cut in half lengthwise
Extra-virgin olive oil
Salt and pepper

View the full recipe at Floating Kitchen →