Corn and Avocado Salad with Endive and Feta
Ingredients
- 4 ears fresh corn, shucked and silks removed
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 heads red endive, quartered lengthwise
- 3 tablespoons finely chopped dill
- 1 avocado, halved, pitted and diced
- 1 clove garlic, grated on a rasp grater
- 6 ounces extra-virgin olive oil
- 3 ounces white wine vinegar
- 1/2 cup crumbled feta
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