Avocado salad,with mix seasonal leaves and sweet corn with sawer cream sauce and dijonnaise recipes

## 1. The Salad Base

* **Seasonal Leaves:** Use a mix of **Arugula (Rocket)** for pepperiness, **Baby Spinach** for sweetness, and **Radicchio** for a touch of bitter crunch.

* **The Avocado:** Use a ripe Hass avocado. For a modern look, either cut it into uniform "fans" or use a melon baller to create spheres. Toss immediately in a little lemon juice to prevent browning.

* **The Corn:** If possible, use **fresh corn on the cob**. Grill the cob until lightly charred, then slice the kernels off in "planks" for a gourmet texture.

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## 2. The Duo of Sauces

Instead of mixing the dressings, we serve them side-by-side to create a more complex palate.

### **Zesty Sour Cream Sauce**

* **1/2 cup Sour Cream** (or Crème Fraîche)

* **Zest of 1 Lime**

* **1 tsp finely chopped Chives**

* **Pinch of Salt**

* *Whisk until smooth and aerated.*

### **Dijonnaise (The Sharp Accent)**

* **2 tbsp Dijon Mustard**

* **1 tbsp Mayonnaise**

* **1 tsp Honey**

* **1 tsp Apple Cider Vinegar**

* *This should be bright, yellow, and pungent to contrast the cooling sour cream.*

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## 3. Plating Art Guide

1. **The Foundation:** Toss the seasonal leaves lightly in olive oil and salt (only) and arrange them in a light, airy mound in the center of the plate.

2. **The Geometry:** Nestled the **avocado fans** and the **charred corn planks** into the leaves so they are visible and structured.

3. **The "Dots":** Rather than pouring the sauce over, pipe small, alternating dots of the **White Sour Cream** and the **Yellow Dijonnaise** around the salad or directly onto the avocado.

4. **The Finish:** Garnish with a few micro-greens or toasted sunflower seeds for an extra layer of crunch.

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### Chef's Tip

To make the corn really stand out, sauté the kernels in a pan with a tiny bit of smoked paprika before adding them to the salad. It bridges the gap between the sweetness of the corn and the sharpness of the Dijonnaise.