Foto: Gimme Some Oven — Ali
Ingredients
- 2 ears of sweet corn, shaved off the cob
- 3 strips of bacon, diced
- 1/2 lb . large shrimp, peeled with tails on or off
- 4 cups chopped Romaine lettuce
- 1 avocado, peeled, pitted and diced
- 1/3 cup grated Fontina cheese (optional)
- buttermilk pesto dressing (see below)
- 1/2 cup buttermilk
- 1/2 cup mayo or Greek yogurt
- 1/4 cup pesto, homemade or storebought
- 1 small shallot, minced
- 1 Tbsp . lemon juice
- pinch of salt and pepper, to taste
Steps
-
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
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Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
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Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You’re now done with your multi-tasking skillet!)
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Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
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Whisk together all ingredients until blended. Season with salt and pepper.
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ears of sweet corn | 2 | - | - |
| strips of bacon | 3 | - | - |
| . large shrimp | 0.5 lb | - | - |
| chopped Romaine lettuce | 4 cups | - | - |
| avocado | 1 | - | - |
| grated Fontina cheese | 0.3333333333333333 cup | - | - |
| buttermilk pesto dressing | - | - | - |
| buttermilk | 0.5 cup | - | - |
| mayo or Greek yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| pesto | 0.25 cup | - | - |
| shallot | 1 small | - | - |
| . lemon juice | 1 tbsp | - | - |
| pinch of salt and pepper | - | - | - |
*Estimated market prices, may vary by region
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